Five Spice Pumpkin with Tahitian Vanilla Ice Cream and Caramel Sauce

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  • Level: Easy
  • Yield: 8 to 10 servings
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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


  1. 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.
  2. PLATING All dishes served family style.

Cook’s Note

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

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