Name: Pumpkin Ice Cream Dessert
Ingredients: 1 1/4 c Pillsbury's Best All Purpose Flour*, sifted; 1/4 c Sugar; 1/4 ts Salt; 2/3 c Butter; 1/2 c Funsten's Nuts; finely chopped -Pumpkin Ice Cream Filling---; 1 c Pumpkin; cooked or canned; 1/2 c Firmly packed brown sugar; 1 ts French's Cinnamon; 1/4 ts Salt; 1/4 ts French's Nutmeg; 1/4 ts French's Cloves; 1 qt Vanilla ice cream; softened

Peter knew a sounder basis for faith than that of signs and wonders. He had seen our Lord Jesus Christ receive honor and glory from God the Father in the holy mount; he had been dazzled and carried out of himself by visions and voices from heaven; but, nevertheless, even when his memory and heart are throbbing with recollections of that sublime scene, he says, “We have something surer still in the prophetic word.”… It was not the miracles of Christ by which he came to know Jesus, but the word of Christ as interpreted by the Spirit of Christ.

Samuel Cox

CATEGORY	CUISINE	TAG	YIELD
Grains, Dairy	French	Desserts	6	Servings

INGREDIENTS

1 1/4	c	Pillsbury's Best All Purpose Flour*, sifted
1/4	c	Sugar
1/4	ts	Salt
2/3	c	Butter
1/2	c	Funsten's Nuts; finely chopped -Pumpkin Ice Cream Filling—
1	c	Pumpkin; cooked or canned
1/2	c	Firmly packed brown sugar
1	ts	French's Cinnamon
1/4	ts	Salt
1/4	ts	French's Nutmeg
1/4	ts	French's Cloves
1	qt	Vanilla ice cream; softened

INSTRUCTIONS

BAKE at 375 degrees. Serves 6 to 8. Sift together flour, sugar and salt
into mixing bowl. Cut in butter to form a crumb mixture. Stir in nuts.
Place 1/2 cup crumb mixture in small pan. Press remaining mixture evenly
over bottom and sides of a 9-inch round layer pan or piepan. Bake in
moderate oven (375 degrees) until delicately browned: crumbs-10 to 12
minutes; crust-15 to 20 minutes.* Cool. *For use with Pillsbury's Best
Self-Rising Flour, omit salt and decrease butter to 1/2 cup. Decrease
baking time: crumbs-8-10 minutes; crust- 12 to 15 minutes. Pumpkin Ice
Cream Filling: Combine in saucepan the pumpkin, brown sugar, cinnamon,
salt, nutmeg and cloves. Bring to a boil. Cook, stirring constantly, 1
minute. Cool. Beat cooled pumpkin mixture into softened ice cream. Turn
into baked crust. Top with crumb mixture. Freeze.
NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet
Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@aol.com> on Nov 6,
1997

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