| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy | Polkadot, Lisa, Pies, Desserts, Vegetables | 8 | Servings | |
INGREDIENTS
| 1 | c | Ground pecans |
| 1/2 | c | Ground ginger snaps |
| 1/4 | c | Sugar |
| 1/4 | c | Butter or margarine, softened |
| 1 | c | Cooked or canned pumpkin |
| 1/2 | c | Packed brown sugar |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground cinnamon |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground nutmeg |
| 1 | qt | Vanilla ice cream, softened slightly |
INSTRUCTIONS
CRUST FILLING In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely. In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. Makes 8 servings. Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke <[email protected]> on Aug 1, 9
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