Pumpkin Ice-Cream Pie

Recipe Ingredients

1/3 cup	65g / 2.3oz	Butter or margarine - at room
2 cups	292g / 10oz	Cinnamon graham-cracker - crumbs (15 double cr
		Filling
1		Orange sherbet - slightly
1		Solid-pack - pumpkin (16 ounces)
1		Vanilla ice cream - slightly
1 teaspoon	5ml	Vanilla extract
		For Garnish
1 cup	237ml	Heavy cream - whipped stiff

Recipe Instructions

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds 1. Heat oven to 375F. Have a 10-inch deep-dish pie plate ready. 2. Mix butter and cracker crumbs in a medium-size bowl until evenly moistened. Press over bottom and up sides of pie plate. 3. Bake 8 minutes or until lightly browned. Cool on wire rack.

4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just until blended. Fold in ice cream and vanilla until blended.

5. Spoon into crust, swirling top. Freeze until hard, at least 4 hours.

6. Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream. Decorate with orange peel. Return to Freezer.

7. About 10 minutes before serving without garnish

Recipe From: Woman's Day magazine 11/26/91

Source:
Pamela Todd

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.