Tuesday, November 24, 2015

Pumpkin Sundae Pie with Regal Caramel Sauce

Over 30 years ago, we discovered our favorite Thanksgiving pie - Frosty Pumpkin Pie. However, one year when we visited my parents, we made my mom's version. There's not much difference between the two, but just in case you ever want to make both and do a taste comparison yourself, I figured I'd record her recipe. I'm not sure who gave it to her, but that doesn't matter; it's still part of our family heritage. (My guess is it either came from a cooking class she took or from a magazine.) 

Pumpkin Sundae Pie with Regal Caramel Sauce

9-inch baked pie crust
1 cup pumpkin
1 1/4 cups sugar
1/2 teaspoon cinnamon
1/4 teaspoon ginger
1/8 teaspoon cloves
1/2 teaspoon salt
1 cup whipping cream, whipped
2 pints vanilla ice cream (save 1 cup for garnish if desired)

Combine all ingredients (except the pie crust) and pour into the crust. Freeze until firm. Serve with Regal Caramel Sauce.

Regal Caramel Sauce

1 cup brown sugar
1/2 cup light corn syrup
1/2 cup water
1 teaspoon vanilla

Combine sugar, corn syrup and water and bring to a boil. Boil for 5 minutes. Remove from heat and stir in vanilla.

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