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

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