Pumpkin ice-cream pie

6 servings

Ingredients

Quantity Ingredient
⅓ cup Butter or margarine, at room temperature
2 cups 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 teaspoon 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: Woman's Day magazine 11/26/91

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