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Show Pumpkin Ice Cream Pie M- - Wmffmi :"Sfmm M'm iOm I. & . ' .. u7j -- ::r, . m mkiAMM Here's a holiday treat which will please traditionalists and innovators, in-novators, busy hostesses and guests alike pumpkin pie rich and spicy as ever but straight from the freezer! This pumpkin pie combines vanilla ice cream with all the more usual filling ingredients, ingredi-ents, the filling goes into the perfect pie crust you get every time you use Golden Pie Crust Mix or Sticks, and the pie goes into the freezer hours, even days, before the serving deadline. No last minute baking rush with this luscious dessert in fact no rush at all since every ingredient is in the convenience class. It's the perfect per-fect ending light and cool to a sumptuous holiday feast. Golden Pie Crust Mix or Sticks make two crusts you can make two Pumpkin Ice Cream Pies at once, wrap tightly for freezing and be twice as well prepared for happy holiday eating! BAKE at 450 for 8 to 10 minutes. MAKES 9-inch pie. Prepare pastry for one-crust 9-inch pie as directed on Pillsbury Golden Pie Crust Mix or Sticks package. Prick generously with fork. -Sake at 450 for 8 to 10 minutes until golden brown. Chill crust in freezer. Combine 1 cup pumpkin, cooked or canned 12 cup brown sugar 1 teaspoon cinnamon 12 teaspoon ginger 12 teaspoon salt 14 teaspoon nutmeg 116 teaspoon ground cloves Fold in 1 quart vanilla ice cream softened. Turn into chilled crust and place m freezer. Garnish with whipped cream and pecan ' halves, if desired. . |