Wednesday, October 20, 2010

Frost Pumpkin Pie

For Pumpkin & Other Hard/Winter Squash month, I'm pleased to share with you another one of my mother's recipes. It's refreshing and unusual and a great way to have "pumpkin pie" on Thanksgiving if your oven is just too dang full, but your freezer's got some room. Or maybe if you're living in a warmer climate than Wisconsin and Minnesota! Basically, it's pumpkin pie filling swirled with softened vanilla ice cream, refrozen into a graham-cracker pie crust. Yum!!!! Thanks, Mom, for a delicious recipe!

Frost Pumpkin Pie
1 cup canned pumpkin
1/2 cup brown sugar
1/2 tsp salt
1/2 tsp cinnamon
1/2 tsp ginger
1/4 tsp nutmeg

Beat the above together until smooth, then stir in
1 quart softened vanilla ice cream

Pour into a 9-inch graham cracker crust.*
Freeze 8 hrs or more.
Remove from freezer 15 min before serving.

Optional: sweetened whipped cream, walnut halves or candy corn for garnish.

* To make your own graham cracker crust:
1 and 1/2 cups graham cracker crumbs
3 Tbsp sugar
1/3 cup melted butter or margarine
Combine and press into 9-inch pie pan.
Optional: bake for 10 min at 350, then cool before filling.

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