"Food is an important part of a balanced diet."--Fran Lebowitz

Pumpkin Delight Recipe

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This recipe for Pumpkin Delight, by , is from The Smith Hubbard Warns Connection Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Leona Huber Warns
Added: Monday, June 27, 2005

Category:
Category:

Ingredients:  
Ingredients:  
CRUST:
9 C. Bite sized Shredded Rice crushed to 3 C.
1/2 tsp. ginger
1/2 C. brown sugar
2/3 C. butter, melted
FILLING:
2 C. pumpkin
2-1/2 C. sugar
1 tsp. cinnamon
1 tsp. nutmeg
1/2 tsp. salt
1/2 tsp. ginger
2 tsp. vanilla
2 C. whipped cream, whipped
2 qts. Ice cream

Directions:
Directions:
CRUST:
Heat oven to slow (300 degrees).
Butter a 9x12" pan.
Combine crust ingredients and press in pan.
Bake 10 minutes and then cool.
FILLING:
Combine first 6 ingredients in heavy pot. Bring to boil and cook 5 minutes, stirring constantly.
Remove from heat and cool.
Then add vanilla and whipped cream, folding in.
Spread softened ice cream on cooled crust. Spread pumpkin mixture over ice cream. Cover with foil and freeze for 6 hours.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
45 minutes plus chilling time.
Personal Notes:
Personal Notes:
A favorite for Thanksgiving dinner!

 

 

 

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