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Pumpkin Ice-Cream Pie by www.country-cooking.com
1/3 c Butter or margarine; at room
2 c Cinnamon graham-cracker;
-crumbs (15 double cr
Filling:
1 qt Orange sherbert; slightly
1 cn (16 ozs) solid-pack; pumpkin
1 pt Vanilla ice cream; slightly
1 ts Vanilla extract
For garnish:
1 c Heavy cream; whipped stiff
Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead.
CRUST:
candied orange peel, cut in diamonds 1. Heat oven to 375 degrees F. Have a
10-inch deep-dish pie plate ready. 2 Bake 8 minutes or until lightly
browned. Cool on wire rack.
4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just unti
Return to Freezer. 7. About 10 minutes before serving without garnish:
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