Recipe(tried): Frozen Ice Cream Pumpkin Pie with Gingersnap Crumb Crust (1970's)
Desserts - Pies and TartsFROZEN ICE CREAM PUMPKIN PIE
1 1/2 cups canned pumpkin
1/2 cup firmly packed brown sugar
1/3 cup milk
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon extract
1 quart butter pecan ice cream, softened
9 inch gingersnap crust
1/3 cup pecans
1 tablespoon granulated sugar
Gingersnap Crumb Crust (recipe follows)
In a saucepan, combine the first five ingredients. Heat gently, stirring until sugar is dissolved. Add lemon extract and set aside to cool.
Then fold the cooled pumpkin mixture carefully into softened ice cream until marbleized. Turn into prepared Gingersnap Crumb Crust.
Mix nuts and granulated sugar and sprinkle onto pie.
Freeze all day or overnight. Let stand at room temperature a few minutes before cutting and serving.
GINGERSNAP CRUMB CRUST
1 1/4 cups finely crushed gingersnap crumbs
1/4 cup butter, softened.
Mix crumbs and butter together. Press into a 9-inch pie pan and bake at 375 degrees F for 8 minutes. Cool before filling.
Makes 1 (9-inch) pie
Recipe: Woman's Day Encyclopedia of Cookery c.1979
1 1/2 cups canned pumpkin
1/2 cup firmly packed brown sugar
1/3 cup milk
1 teaspoon grated orange rind
1/2 teaspoon ground cinnamon
1/4 teaspoon lemon extract
1 quart butter pecan ice cream, softened
9 inch gingersnap crust
1/3 cup pecans
1 tablespoon granulated sugar
Gingersnap Crumb Crust (recipe follows)
In a saucepan, combine the first five ingredients. Heat gently, stirring until sugar is dissolved. Add lemon extract and set aside to cool.
Then fold the cooled pumpkin mixture carefully into softened ice cream until marbleized. Turn into prepared Gingersnap Crumb Crust.
Mix nuts and granulated sugar and sprinkle onto pie.
Freeze all day or overnight. Let stand at room temperature a few minutes before cutting and serving.
GINGERSNAP CRUMB CRUST
1 1/4 cups finely crushed gingersnap crumbs
1/4 cup butter, softened.
Mix crumbs and butter together. Press into a 9-inch pie pan and bake at 375 degrees F for 8 minutes. Cool before filling.
Makes 1 (9-inch) pie
Recipe: Woman's Day Encyclopedia of Cookery c.1979
- Post Reply
- Post New
- Save to Recipe Box
ADVERTISEMENT
Random Recipes from:
Desserts - Pies and Tarts
Desserts - Pies and Tarts
- No Bake Best Blueberry Pie (not White Spots)
- Medina Apple Pie (Love Creek Orchards, Tx)
- Johnson Cafe Chocolate Meringue Pie
- Peanut Streusel Pie and Never-Fail Meringue (using cornstarch)
- Coconut Custard Blender Pie
- Cuisinart Apple Streusel Pie (using oats, walnuts and raisins, food processor)
- Miniature Shoofly Pies (using muffin tins, cream cheese pastry)
- Marie Callender's Double Cream Lemon Pie (copycat recipe)
- Pasta Frolla (Italian sweet short-crust pastry dough)
- Nantucket Cranberry Pie (no crust)
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg
Allowed file types: .gif .png .jpg .jpeg
POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute