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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Ice Cream Pumpkin Pie Recipe

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This recipe for Ice Cream Pumpkin Pie is from McCarthy 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:  
Pie:
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)



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