We never had pumpkin pie for Thanksgiving when I was a kid. Mom and Dad liked chocolate and caramel better. I do appreciate the merits of a good pumpkin pie, but don’t feel, as many do, that the November holiday is not complete without it. So here’s a Thanksgiving pie guaranteed to keep everyone in my family happy.
In a large bowl, whisk together the egg yolks,
Cook the milk, cream, the remaining
Churn in an ice cream machine according to the manufacturer’s instructions. Place the ice cream in the freezer while you prepare the crust.
In a bowl, stir together the cookie crumbs and melted butter. Press the cookie crumbs into the bottom and sides of a
Spread the ice cream in the pan on top of the crust. Using your fingers or the end of the handle of a wooden spoon, make about fifteen
The pie can be assembled 2 days in advance. Cover with plastic wrap. Top with the crème fraîche just before serving.
In a bowl, whisk together the crème fraîche or sour cream and sugar. Spread the mixture over the top of the pie. Warm the remaining caramel sauce on the stove top or in a microwave. Serve the pie with caramel sauce in a pitcher on the side.
© 2006 Emily Luchetti. All rights reserved.