Ingredients

1 ready made 9-inch graham cracker pie shell
1 pound can pumpkin puree
3/4 cup sugar
2 teaspoons 5-spice powder
Pinch of salt
1 (12-ounce) can evaporated milk
1 quart highest quality vanilla ice cream, like Haagen Daz
1 cup sugar
1/4 cup water
1 cup heavy cream

Directions

Preheat oven to 425 degrees. In a large
mixing bowl, slowly whisk together everything. Pour into shell and bake for 12 to 15

minutes then turn the oven down to 350 degrees and bake an additional 45 to 50 minutes or
until a tester comes cleanly out of the middle of the pie. Cool on a rack. At the same
time, melt sugar and water on a low flame until brown. Whisk in the cream, be careful,
will boil and set aside. Zig-zag the caramel sauce on a plate and top with slice of pie
and scoop of ice cream.

PLATING All dishes served family style.

Wine Recommendations: Maxim's Champagne, Prestige Brut Morgon, Vieilles Vignes, Jean Paul
Chevenet, 1996