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How to Make No-Bake Pumpkin Ice Cream Pie | The Kitchen

Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2I1QKuX Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pumpkin Pie Ice Cream Cake Recipe courtesy of The Kitchen Total: 2 hr Active: 30 min Yield: 8 servings Level: Easy Ingredients Nonstick cooking spray, for greasing 1 cup heavy whipping cream 3 tablespoons brown sugar 1 tablespoon maple syrup 2 teaspoons vanilla 2 cups crushed gingersnap cookies 6 tablespoons butter, melted 1 quart pumpkin ice cream, softened 2 cups crumbled store-bought pumpkin bread 1/2 cup chopped store-bought candied pecans or other nuts, for garnish Directions Special equipment: a 9-inch pie plate Spray a 9-inch pie plate with nonstick cooking spray. In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use. Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set. Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour. Garnish with candied pecans before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #PumpkinPieIceCreamCake #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make No-Bake Pumpkin Ice Cream Pie | The Kitchen | Food Network https://youtu.be/0irULMm_znk

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Subscribe ► http://foodtv.com/YouTube Get the recipe ► https://foodtv.com/2I1QKuX Talented food experts gather in the kitchen to share lively conversation and delicious recipes. From simple supper ideas to the latest food trends, they cover all things fun in food! Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Pumpkin Pie Ice Cream Cake Recipe courtesy of The Kitchen Total: 2 hr Active: 30 min Yield: 8 servings Level: Easy Ingredients Nonstick cooking spray, for greasing 1 cup heavy whipping cream 3 tablespoons brown sugar 1 tablespoon maple syrup 2 teaspoons vanilla 2 cups crushed gingersnap cookies 6 tablespoons butter, melted 1 quart pumpkin ice cream, softened 2 cups crumbled store-bought pumpkin bread 1/2 cup chopped store-bought candied pecans or other nuts, for garnish Directions Special equipment: a 9-inch pie plate Spray a 9-inch pie plate with nonstick cooking spray. In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use. Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set. Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour. Garnish with candied pecans before serving. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ► FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ► WEBSITE: https://www.foodnetwork.com ► FULL EPISODES: https://watch.foodnetwork.com ► FACEBOOK: https://www.facebook.com/FoodNetwork ► INSTAGRAM: https://www.instagram.com/FoodNetwork ► TWITTER: https://twitter.com/FoodNetwork #TheKitchen #FoodNetwork #PumpkinPieIceCreamCake #SunnyAnderson #KatieLee #JeffMauro #MarcelaValladolid #GeoffreyZakarian How to Make No-Bake Pumpkin Ice Cream Pie | The Kitchen | Food Network https://youtu.be/0irULMm_znk