Pumpkin Ice-Cream Pie Recipe

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

CRUST: candied orange peel, cut in diamonds

Step 1

Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate ready.

Step 2

Mix butter and cracker crumbs in a medium-size bowl until evenly moistened. Press over bottom and up sides of pie plate.

Step 3

Bake 8 minutes or until lightly browned. Cool on wire rack.

Step 4

FILLING: Put orange sherbert into large bowl. Fold in pumpkin just until blended. Fold in ice cream and vanilla until blended.

Step 5

Spoon into crust, swirling top. Freeze until hard, at least 4 hours.

Step 6

Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream. Decorate with orange peel. Return to Freezer.

Step 7

Take out of the freezer about 10 minutes before serving.

Recipe From: Woman's Day magazine

Things You'll Need

  • 1/3c Butter or margarine, at room
  • -temperature
  • 2c Cinnamon graham-cracker
  • -crumbs (15 double crackers)
  • 1qt Orange sherbert, slightly
  • -softened
  • 1cn (16 ounces) solid-pack
  • -pumpkin
  • 1pt Vanilla ice cream, slightly
  • -softened
  • 1ts Vanilla extract
  • For Garnish:
  • 1c Heavy cream, whipped stiff
  • -(2 cups)

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