Pumpkin Pie Ice Cream

With wet nuts topping

Print Recipe

Servings: 8-10 plus 1½ pints wet nuts topping

Tuck away a bit of your Thanksgiving pumpkin pie to make this old-fashioned deliciousness (or just serve instead of pie). Little jars of these nuts work great for holiday gifting too.

Ingredients

½ gallon vanilla ice cream

Couple pieces of pumpkin pie

⅔ cup dark brown sugar

⅓ cup cane sugar

½ cup white corn syrup

½ cup maple syrup

2 tablespoons butter

1½ teaspoons vanilla extract

Pinch of salt

2 cups walnuts, roughly chopped

Directions

For the ice cream, soften it for about 10 minutes. Put into a bowl and gently fold in pieces of pie. Return to freezer to harden.
For the wet nuts topping, bring sugars, syrups and butter to a slow boil over medium heat until sugar dissolves, then reduce heat and lightly boil for 3–4 minutes. Remove from heat and stir in extract, salt and walnuts. Let cool to room temperature, then jar and store in refrigerator for up to 3 months.
Topping too thick once cooled? Stir in 1–2 tablespoons of warm tap water until desired consistency.

Options: Consider toasting the nuts to add another layer of flavor. Pecans can be used instead of walnuts.