Nutritional Info

Nutrition Facts

Serving Size 1 (70g)

Calories 61
Calories from Fat 19 (30%)
Amount Per Serving %DIV
Total Fat 2.1g 3%
Saturated Fat 1g 5%
Monounsaturated Fat 0.8g
Polyunsaturated Fat 0.3g
Trans Fat 0.0g
Cholesterol 71mg 24%
Sodium 45mg 2%
Potassium 144.7mg 3%
Total Carbohydrate 6.5g 2%
Dietary Fiber 0.2g 1%
Sugars 4.8g
Protein 3.5g 7%

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Recipe Description
Subtly spiced pumpkin is the surprise treat in this baked Alaska recipe. Makes a cool and unconventional conclusion to a traditional Thanksgiving dinner.
Prep time
2 hr 20 min
Cook time
1 hr 3 min
Ready In
3 hr 23 min

Ingredients

Serves Tool

Serves To:USMetric
1/2 Teaspoon(t)  vanilla
6 Tablespoon(T)  brown sugar, packed
1/4 Teaspoon(t)  cream of tartar
3   egg whites
1 Pint(pt)  vanilla or toffee chip ice cream
1 Ounce(oz)  evaporated milk
1 Ounce(oz)  pumpkin
3   egg yolks, slightly beaten
1/4 Teaspoon(t)  cloves, ground
1/2 Teaspoon(t)  ginger, ground
1/2 Teaspoon(t)  salt
1 Teaspoon(t)  cinnamon, ground
3/4 Cup(c)  sugar

Preparation

Heat oven to 425 degrees F. Prepare pastry. Mix remaining ingredients except ice cream and meringue. Pour into pastry lined pie plate. Bake 15 minutes. Reduce oven temperature to 350 degrees F. Bake until knife inserted in center comes out clean, about 45 minutes longer. Refrigerate baked pie at least 1 hour. Soften ice cream slightly, then press into waxed paper lined pie plate, 8 by 1 1/2 inches. Freeze until solid. ust before serving, heat oven to 500 degrees F. To prepare Brown Sugar Meringue: Beat egg whites and cream of tartar until foamy. Beat in brown sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not under beat. Beat in vanilla. Unmold ice cream, invert on pie and remove waxed paper. Spoon meringue onto pie, covering ice cream completely and sealing meringue to edge of crust. Bake until golden brown, 2 to 3 minutes. Serve immediately.

Additional notes

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Baked Alaska Pumpkin Pie
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