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Prep Time: 50 Minutes Cook Time: 5 Minutes |
Ready In: 55 Minutes Servings: 12 |
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For years, I was a flop at making pumpkin pies. So I pulled out this recipe, which I got at a cooking class. It's been a success ever since. Linda Sanner, Portage, Wisconsin Ingredients:
1 quart vanilla ice cream, softened |
2 teaspoons pumpkin pie spice |
2 eggs |
1-1/4 cups sugar, divided |
3 tablespoons plus 5 teaspoon water, divided |
1/2 teaspoon vanilla extract |
2/3 cup cake flour |
1/2 teaspoon baking powder |
1/8 teaspoon salt |
5 egg whites |
1/2 teaspoon cream of tartar |
1 teaspoon rum extract |
2 tablespoon sliced almonds, toasted |
Directions:
1. In a large bowl, combine the ice cream and pumpkin pie spice. Transfer to a 1-1/2-qt. bowl lined with plastic wrap; freeze until set.
2. Line a greased 9-in. round baking pan with waxed paper; grease the paper and set aside. Place a clean kitchen towel over a wire rack; dust towel with confectioners' sugar; set aside.
3. In a large bowl, beat eggs, 1/2 cup sugar, 3 tablespoons water and vanilla until thick and lemon-colored. Combine the flour, baking powder and salt; fold into egg mixture. Pour into prepared pan.
4. Bake at 375° for 12-14 minutes or until cake springs back when lightly touched. Immediate run a knife around the edge of the pan; invert onto prepared kitchen towel. Gently peel off waxed paper; cool completely.
5. Place cake on an ungreased freezer-to-oven-safe platter or foil-lined baking sheet. Unmold ice cream onto cake; remove plastic wrap. Return to freezer.
6. In a heavy saucepan, combine the egg whites, cream of tartar and remaining sugar and water; beat on low speed with a portable mixer for 1 minute. Continue beating over low heat until mixture reaches 160°, about 10 minutes. Remove from the heat. Add extract; beat until stiff peaks form, about 4 minutes.
7. Spread meringue over frozen ice cream and cake, sealing meringue to the platter; sprinkle with almonds. Freeze until ready to serve, up to 24 hours.
8. Just before serving, broil on lowest oven rack position for 3-5 minutes or until meringue is light browned. Serve immediately. Yield: 12 servings.
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