
FROSTY PUMPKIN PIE
SUBMITTED BY: Mary Ann Benzon
"Even if you don't like pumpkin pie you will really like this one. Its an old, old recipe, but good. It is a 1950's recipe of my mothers. For a beautiful presentation, top each slice with a dollop of whipped cream and a walnut half."
SERVINGS 8
INGREDIENTS
• 1 (9 inch) pie crust, baked Or Gram cracker crust
• 1 cup pumpkin puree
• 1/2 cup packed brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1 quart vanilla ice cream, softened
• Whipped cream for a topping
DIRECTIONS
1. Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves.
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