Pumpkin Sundae Pie

1. 1

   Combine sugar, pumpkin, spice and salt.

2. 2

   Beat cream until stiff and fold into pumpkin mixture until no streaks of white show.

3. 3

   Spoon 1 1/2 pints ice cream into cooled 9-inch pie pan. Top with pumpkin cream mixture.

4. 4

   Refreeze until firm.

5. 5

   As you serve, use the remaining 1/2 pint ice cream for top of pie.

* Per serving · 4 servings · Values may vary.

No additional tips available.