| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy |
|
Desserts, Lisa, Pies, Polkadot, 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 |
t |
Salt |
| 1/2 |
t |
Ground cinnamon |
| 1/2 |
t |
Ground ginger |
| 1/4 |
t |
Ground nutmeg |
| 1 |
qt |
Vanilla ice cream |
|
|
softened slightly |
INSTRUCTIONS
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 <lisa@gaf.com> on Aug 1, 9
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