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Ice Cream Pumpkin Pie Recipe

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This recipe for Ice Cream Pumpkin Pie, by , is from McCarthy Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tomi McCarthy
Added: Sunday, February 10, 2008


1 lg can pumpkin pie mix
2 eggs
1 c. white sugar
2 c. brown sugar
1 pt. heavy whipping cream
cinnamon, ginger and nutmeg to taste
2 graham cracker pie crusts
1 qt. vanilla ice cream (softened)

1 med. bag slivered almonds
1/2 c. brown sugar
1/4 c. butter

Mix all pie ingredients except crust and ice cream in a sauce pan and cook over medium heat stirring constantly until mixture thickens a bit.

Divide and spread softened ice cream into both pie crusts, then pour pumpkin mixture over each. Freeze.

For topping melt butter and brown sugar then add almonds until well coated. Pour over pies and continue freezing for at least six hours. Can be served with Cool Whip or extra ice cream.




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