Ingredients for Pie:

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1 quart vanilla ice cream softened

1 pie shell (9") baked and cooled

1 cup cooked or canned pumpkin

¾ cup sugar

½ teaspoon salt

¾ teaspoon pumpkin pie spice

1 cup heavy cream, whipped

additional whipped cream for garnish

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Syrup

½ cup light brown sugar

¼ cup dark corn syrup

¼ cup hot water

½ teaspoon vanilla extract

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Directions:

Spread ice cream in pie shell. If your pie plate is not a deep one, you might want to use a little less than 1 quart of ice cream. Place in freezer until thoroughly hardened.

Blend together pumpkin, sugar, salt and spice in a bowl. In another bowl, whip 1 cup cream until stiff. Fold whipped cream into pumpkin mixture. Spoon into frozen pie shell over the ice cream.

Return to freezer until ready to serve. Before serving, cover with additional whipped cream and drizzle syrup over top.

For Syrup: Combine sugar, corn syrup and water in a small pan. Bring to a boil and continue to boil until it starts to thicken, but don't let it get too thick. Let cool, then add vanilla. Use to top pie as directed.

Cook's Notes: This exceptionally good pie is popular in a Niagara Falls restaurant, John's Flaming Hearth. This is the restaurant where Nikita Khrushchev ate a meal during a visit here. Rumor has it he never paid the bill.

Nutrition:

per serving: 483 calories, 24g fat, 65g carbohydrates, 5g protein.