Jamaican Pumpkin Pie
Jamaican Pumpkin Pie
Ingredients:
1/2 tsp ground cloves
2 tbsps sugar
1 1/4 cups gingersnap cookie crumbs (about 25 cookies)
3 tbsps melted butter
1/4 tsp dry Jamaican jerk seasoning
1 can solid-pack pumpkin
1/2 cup light brown sugar
1/2 tsp imitation rum extract
1 quart BLUE BUNNY® Premium Lite Butter Pecan Ice Cream, softened
whipped cream and pecan halves, for garnish
Preparation:
Combine crust ingredients in a small bowl; mix well. Press onto bottom and sides of a 9 inch pie pan. Bake at 350 degrees F. for 6 minutes. Cool. If jerk seasoning is not finely ground, grind in a coffee mill or with a mortar and pestle. In a large mixing bowl, combine jerk seasoning, pumpkin, brown sugar, rum extract and cloves; mix well. Add ice cream, beat on low speed just until blended. Pour into pie shell. Freeze at least 2 hours. If frozen solid, pie may be removed from freezer 10 minutes before serving. Garnish with whipped cream and pecan halves. Makes 8 servings.
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