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Recipe(tried): Here's an 'oldies' but 'goodie' - and no bake

Misc.


I think we first made this recipe over 30 years ago!

FROSTY PUMPKIN PIE

1 9-inch baked pie shell (or a crumb or cookie crumb crust - if you make your own crumb crust - save a few bits to sprinkle atop later)
1 cup canned pumpkin
1/2 cup brown sugar
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 quart vanilla ice cream (slightly softened)

Combine pumpkin, brown sugar and spices in bowl; mix with whisk or beater. Stir in ice cream. Pour into prepared crust, spreading evenly. Freeze. Garish with whipped cream and any reserved crumbs before serving.


NOTE: We later started using butter pecan ice cream - and, at times, used 1 cup of the prepared pumpkin canned filling mixture instead of the pumpkin, brown sugar and spices. Just the other year a friend said she used butter brickle ice cream and sprinkled crushed Heath bars atop.

Sure is easy. And good!


MsgID: 129133
Shared by: Shirl
In reply to: Mimi, its 1/2 cup. Let me know how you ...
Board: Chat Board at Recipelink.com
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