| 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
A Message from our Provider:
“God doesn’t call the qualified, He qualifies the called.”