| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Cakes, Pies, Cookies | 6 | Servings | |
INGREDIENTS
| 1 | 10-Inch Pie Shell; baked | |
| 1 | pt | Vanilla Ice Cream; softened |
| 1 | cn | Pumpkin; (16 oz.) |
| 1 1/2 | c | Sugar |
| 1/2 | ts | Salt |
| 1 | ts | Cinnamon |
| 1/2 | ts | Ginger |
| 1/4 | ts | Cloves |
| 1 | ts | Vanilla |
| 1 1/2 | c | Whipping Cream |
| 1 | c | Slivered Almonds |
| 1/4 | c | Sugar |
INSTRUCTIONS
Spread ice cream in cooled pie shell. Place in freezer. Mix pumpkin with sugar, salt, spices, and vanilla. Whip 1 cup of the whipping cream until stiff and fold into pumpkin mixture. Pour this over ice cream; cover with foil; and return to freezer for 4 hours. Put almonds and 1/4 c of sugar in skillet. Stir over low heat until nuts are carmelized. Put almonds on a greased cookie sheet. When they are cool, break apart. Before serving whip rest of cream, and spread on top of pie. Garnish with almonds. Good especially after a heavy Thanksgiving dinner. Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@icanect.net Recipe by: Mrs. John D. Amos Posted to Bakery-Shoppe Digest V1 #405 by Bill Spalding <billspa@icanect.net> on Nov 21, 1997
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