Baked Alaska Pumpkin Pie

Recipe By:
Joshh
  • Currently 5.0/5 Stars.
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  • Total Time 65 min Ico-add
  • Yield 8 Servings
  • Level Medium

A great recipe for holidays, made of pumpkin and brown sugar meringue.
 

Ingredients

  • Favorite pastry for 9-inch one-crust pie
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 3 egg yolks, slightly beaten
  • 1 (16 ounce) can pumpkin
  • 1 (13 ounce) can evaporated milk
  • 1 pint vanilla or toffee chip ice cream
  • For the brown sugar meringue:
  • 3 egg whites
  • 1/4 teaspoon cream of tartar
  • 6 tablespoons packed brown sugar
  • 1/2 teaspoon vanilla
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Directions

  1. 1. Preheat oven to 425 degree F.
  2. 2. Prepare pastry. Mix remaining ingredients except ice cream and meringue. Pour into pastry-lined pie plate. Bake for 15 minutes. Reduce oven temperature to 350 degree F. Bake until knife inserted in center comes out clean, about 45 minutes longer.
  3. 3. Refrigerate baked pie for at least 1 hour. Soften ice cream slightly; press into waxed paper-lined pie plate, 8 x 1 1/2 inches. Freeze until solid.
  4. 4. Just before serving, heat oven to 400 degree F. Prepare brown sugar meringue. Un-mold ice cream and invert on pie; 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.
  5. 5. To make 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.