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Pumpkin Ice Cream Pie Recipe

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This recipe for Pumpkin Ice Cream Pie is from The Ragsdale Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. canned or cooked mashed pumpkin (1can = 2 cups)
1/2 c. firmly packed brown sugar
1/4 t. ground nutmeg
1/2 t. ground cinnamon
1 qt. vanilla ice cream softened
1 graham cracker crust (Keebler's is good)
Whipped cream (we use cool whip)
chopped pecans (optional)
Directions:
Directions:
Combine first 4 ingredients in a large mixing bowl, stirring until sugar dissolves. Add ice cream; mix thoroughly. Spoon into graham cracker; freeze 8 hours. Garnish with whipped cream and chopped pecans. Let stand at room temperature 5 minutes before serving.
Personal Notes:
Personal Notes:
Becki was Lois's mother in law. Desserts were her strong suit.

 

 

 

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