Recipe: Pumpkin Ice Cream Pie with Butter Crunch Crust (1968)

PUMPKIN ICE CREAM PIE

FOR THE BUTTER CRUNCH CRUST:*
1/2 cup butter
1/4 cup brown sugar
1 cup sifted flour
1/2 cup chopped pecans or walnuts
FOR THE PUMPKIN FILLING:
1 cup pumpkin
1/2 cup brown sugar
1/8 to 1/2 tsp. salt
1/2 to 1 tsp. ground cinnamon
1/2 tsp. ground ginger (optional)
1/4 to 1/2 tsp. ground nutmeg
1/8 to 1/4 tsp. ground cloves (optional)
1 quart vanilla ice cream
OPTIONAL GARNISHES:
whipped cream
walnut halves

TO MAKE THE CRUST:
Preheat oven to 400 degrees F.

Mix all ingredients for crust with hands. Spread in 13x9x2-inch oblong pan.

Bake at 400 degrees F for 15 minutes.

Stir with spoon and press into a 9-inch pie pan. Reserve 1/2 cup for topping. Chill.

TO MAKE THE FILLING:
Combine pumpkin, brown sugar and spices for the filling; set aside.

Stir ice cream to soften; fold into pumpkin mixture. Put into crust and sprinkle with reserved crumbs. Freeze until firm, at least 4 hours.

May be garnished with whipped cream and walnut halves.

*If desired, a pastry or graham cracker crust may be used.

Servings: 8
Adapted from source: Recipes on Parade - Desserts, 1968