| 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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