Pumpkin Ice-cream Pie

Title: PUMPKIN ICE-CREAM PIE

Categories: Vegetables, Desserts, Ice cream, Holiday

Yield: 6 servings

1/3 c Butter or margarine, at room

-temperature

2 c Cinnamon graham-cracker

-crumbs (15 double crackers)

FILLING:

1 qt Orange sherbert, slightly

1 cn (16 ounces) solid-pack

-pumpkin

1 pt Vanilla ice cream, slightly

-softened

1 ts Vanilla extract

For Garnish:

1 c Heavy cream, whipped stiff

-(2 cups)

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

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.

3. Bake

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

4 hours.

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:

198 cal,

31 g car,

7 g fat,

21 mg chol with butter,

mg chol with margarine, 147 mg sod. Per "trimmed"

170 cal,

3 g pro,

32 g car,

4 g fat,

3 mg

chol, 152 mg sod

Recipe From: Woman's Day magazine 11/26/91 --