Pumpkin ice-cream pie
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Pumpkin ice-cream pie
  Vegetables    Pumpkin    Ice cream    Pie    Holiday  
Last updated 6/12/2012 12:56:07 AM. Recipe ID 18182. Report a problem with this recipe.
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      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
           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.
  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. Press over bottom and up sides of pie plate. 3.
  Bake 8 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 top. Freeze until hard, at least 4 hours. 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. 7. About 10 minutes before serving without
  garnish: 198 cal, 2 g pro, 31 g car, 7 g fat, 21 mg chol with butter,
  10 mg chol with margarine, 147 mg sod. Per "trimmed" serving: 170
  cal, 3 g pro, 32 g car, 4 g fat, 3 mg chol, 152 mg sod

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Recipe ID 18182 (Apr 03, 2005)

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