| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains | Pie | 6 | Servings | |
INGREDIENTS
| 1 | c | Canned pumpkin |
| 1 | qt | Vanilla ice cream |
| 1/2 | c | Brown sugar |
| 1/4 | ts | Salt |
| 1/4 | ts | Ginger |
| 1/4 | ts | Nutmeg |
| 1/2 | ts | Cinnamon |
| 1 | (9 inch) graham cracker crust | |
| Whipping cream; whipped (optional) | ||
| 1 1/2 | c | Brown sugar |
| 2/3 | c | Dark Karo syrup |
| 1/2 | c | Water |
| 2/3 | c | Evaporated milk |
| 2 | tb | Sherry |
| 1/2 | c | Chopped nuts |
INSTRUCTIONS
SAUCE Mix first 7 ingredients. Pour into pie shell. Freeze until ready to serve. Remove from freezer and top with whipped cream, if desired. To make sauce, mix sugar, Karo and water. Bring to a boil and stir constantly for 5 minutes. Remove from heat and cool 5 minutes. Stir in evaporated milk, sherry and nuts. Pour sauce over pie and serve. May be served hot or cold. Yield: 6 to 8 servings. LYDIA PENICK MILES (MRS. JOE) NEWPORT, AR From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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