| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Pumpkin |
| 1/2 | Dk corn syrup | |
| 1/2 | ts | Ginger |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Nutmeg -or- |
| Use pumpkin pie spice in place of the ginger, nutmeg and cinnamon | ||
| 1 1/2 | c | Whipped topping |
| 2 | Prepared graham cracker crusts | |
| 1 | pt | Vanilla ice cream |
INSTRUCTIONS
First put a layer of soften ice cream in bottom of pie crusts. (about 1/2 inch thick or thicker, according to your preference) Refreeze. Stir together pumpkin, corn syrup, and spices. Fold in whipped topping. Spoon pumpkin mixture over ice cream. Freeze at least 2 hours before serving. This can be made a few days in advance. I just wrap it well. Posted to EAT-L Digest 17 Dec 96 From: Marietta J Slater <marietta2@JUNO.COM> Date: Wed, 18 Dec 1996 09:37:48 EST
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