Sully's pumpkin pie
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | 10-Inch Pie Shell; baked | |
| 1 | pint | Vanilla Ice Cream; softened |
| 1 | can | Pumpkin; (16 oz.) |
| 1½ | cup | Sugar |
| ½ | teaspoon | Salt |
| 1 | teaspoon | Cinnamon |
| ½ | teaspoon | Ginger |
| ¼ | teaspoon | Cloves |
| 1 | teaspoon | Vanilla |
| 1½ | cup | Whipping Cream |
| 1 | cup | Slivered Almonds |
| ¼ | cup | Sugar |
Directions
Spread ice cream in cooled pie shell. Place in freezer. Mix pumpkin with sugar, salt, spices, and vanilla. Whip 1 cup of the whipping cream until stiff and fold into pumpkin mixture. Pour this over ice cream; cover with foil; and return to freezer for 4 hours. Put almonds and ¼ c of sugar in skillet. Stir over low heat until nuts are carmelized. Put almonds on a greased cookie sheet. When they are cool, break apart. Before serving whip rest of cream, and spread on top of pie. Garnish with almonds. Good especially after a heavy Thanksgiving dinner.
Source: "Mountain Measures" -- Junior League of Charleston, WV ed. 1974 billspa@...
Recipe by: Mrs. John D. Amos
Posted to Bakery-Shoppe Digest V1 #405 by Bill Spalding <billspa@...> on Nov 21, 1997