Pumpkin Ice-cream Pie Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1/3 cup: Butter or margarine, at room temperature
2 cup: Cinnamon graham-cracker crumbs, 15 double crackers
FILLING:,
1 quart: Orange sherbert, slightly softened
1 can: , (16 ounces) solid-pack pumpkin
1 pint: Vanilla ice cream, slightly softened
1 tsp: Vanilla extract,
For Garnish:,
1 cup: Heavy cream, whipped stiff, 2 cups
Directions:
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. 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
Recipe From: Womans Day magazine 11/26/91
Source from luhu.jp
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. 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
Recipe From: Womans Day magazine 11/26/91
Source from luhu.jp