- -- Recipe via Meal-Master (tm) v8.02
Title: PUMPKIN ICE-CREAM PIE
Categories: Vegetables, Desserts, Ice cream, Holiday
Yield: 6 servings
1/3 c Butter or margarine, at room
2 c Cinnamon graham-cracker
-crumbs (15 double crackers)
1 qt Orange sherbert, slightly
1 cn (16 ounces) solid-pack
1 pt Vanilla ice cream, slightly
1 ts Vanilla extract
1 c Heavy cream, whipped stiff
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.
candied orange peel, cut in diamonds
1. Heat oven to 375 degrees F. Have a 10-inch
deep-dish pie plate ready. 2. Mix butter and cracker
crumbs in a medium-size bowl until evenly moistened.
minutes or until lightly browned. Cool on wire rack.
4. FILLING: Put orange sherbert into large bowl. Fold
in pumpkin just until blended. Fold in ice cream and vanilla until blended. 5. Spoon into crust, swirling
6. Up to
hours before serving: Pipe whipped cream in lattice
design on pie or garnish with dollops of cream.
Decorate with orange peel. Return to Freezer. 7. About 10 minutes before serving without garnish:
31 g car,
7 g fat,
21 mg chol with butter,
mg chol with margarine, 147 mg sod. Per "trimmed"
3 g pro,
32 g car,
4 g fat,
chol, 152 mg sod
Recipe From: Woman's Day magazine 11/26/91 --