Pumpkin Ice Cream Pie with Pretzel Crumb Crust

Makes 4 pies

Sweet and cold, with a salty pretzel crust! 

Bake Time
10 minutes (for crusts)
Freeze Time
2 hours, or more

Pretzel Crumb Crust
1 pound, 5 ounces crushed pretzels
12 ounces butter OR margarine, melted
12 ounces chopped pecans
8 ounces sugar

Pumpkin Pie Filling
1 pound, 8 ounces canned pumpkin
6 ounces brown sugar
9 fluid ounces Karo® Dark Corn Syrup
3/4 ounce pumpkin pie spice
3 pounds, 10 ounces vanilla ice cream, softened

Combine all crust ingredients.  Reserve 5 ounces.  Press remaining crumbs (about 12 ounces per pie) over bottom and up sides of four 9-inch pie pans.  Bake for 10 minutes at 400°F.   Cool completely. 

Mix pumpkin, brown sugar, corn syrup and pumpkin pie spice in a large bowl.  Fold in softened ice cream.  Pour mixture into crusts.  Top with reserved crust crumbs.

Cover lightly.  Freeze until firm, 2 hours or overnight.  Remove from freezer 15 minutes before serving.