Pumpkin Ice Cream Dessert

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	All-purpose flour* - sifted
1/4 cup	49g / 1.7oz	Sugar
1/4 teaspoon	1.3ml	Salt
2/3 cup	131g / 4.6oz	Butter
1/2 cup	73g / 2.6oz	Nuts - finely chopped
		Pumpkin Ice Cream Filling
1 cup	237ml	Pumpkin - cooked or canned
1/2 cup	80g / 2.8oz	Firmly packed brown sugar
1 teaspoon	5ml	Cinnamon
1/4 teaspoon	1.3ml	Salt
1/4 teaspoon	1.3ml	Nutmeg
1/4 teaspoon	1.3ml	Cloves
1		Vanilla ice cream - softened

Recipe Instructions

BAKE at 375F. Serves 6 to 8. Sift together flour, sugar and salt into mixing bowl. Cut in butter to form a crumb mixture. Stir in nuts. Place 1/2 cup crumb mixture in small pan. Press remaining mixture evenly over bottom and sides of a 9-inch round layer pan or pie pan.

Bake in moderate oven (375F) until delicately browned: crumbs-10 to 12 minutes; crust-15 to 20 minutes.

Cool.

*For use with Pillsbury's Best Self-Rising Flour, omit salt and decrease butter to 1/2 cup. Decrease baking time: crumbs-8-10 minutes; crust- 12 to 15 minutes.

Pumpkin Ice Cream Filling: Combine in saucepan the pumpkin, brown sugar, cinnamon, salt, nutmeg and cloves. Bring to a boil. Cook, stirring constantly, 1 minute. Cool. Beat cooled pumpkin mixture into softened ice cream. Turn into baked crust. Top with crumb mixture. Freeze.

NOTES : "Developed by Ann Pillsbury"

Source:
Best Loved Foods of Christmas, Pillsbury, undated booklet

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.