Pumpkin ice cream dessert

Yield: 6 Servings

Measure Ingredient
1¼ cup Pillsbury's Best All Purpose Flour*, sifted
¼ cup Sugar
¼ teaspoon Salt
⅔ cup Butter
½ cup Funsten's Nuts; finely chopped -Pumpkin Ice Cream Filling---
1 cup Pumpkin; cooked or canned
½ cup Firmly packed brown sugar
1 teaspoon French's Cinnamon
¼ teaspoon Salt
¼ teaspoon French's Nutmeg
¼ teaspoon French's Cloves
1 quart Vanilla ice cream; softened

BAKE at 375 degrees. Serves 6 to 8. Sift together flour, sugar and salt into mixing bowl. Cut in butter to form a crumb mixture. Stir in nuts.

Place ½ cup crumb mixture in small pan. Press remaining mixture evenly over bottom and sides of a 9-inch round layer pan or piepan. Bake in moderate oven (375 degrees) until delicately browned: crumbs-10 to 12 minutes; crust-15 to 20 minutes.* Cool. *For use with Pillsbury's Best Self-Rising Flour, omit salt and decrease butter to ½ cup. Decrease baking time: crumbs-8-10 minutes; crust- 12 to 15 minutes. Pumpkin Ice Cream Filling: Combine in saucepan the pumpkin, brown sugar, cinnamon, salt, nutmeg and cloves. Bring to a boil. Cook, stirring constantly, 1 minute. Cool. Beat cooled pumpkin mixture into softened ice cream. Turn into baked crust. Top with crumb mixture. Freeze.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of Christmas, Pillsbury, undated booklet Posted to MC-Recipe Digest V1 #887 by NGavlak <NGavlak@...> on Nov 6, 1997

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