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Pumpkin Ice Cream Pie with Butter Crunch Crust Recipe

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This recipe for Pumpkin Ice Cream Pie with Butter Crunch Crust is from Calder Cuisine, 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:  
Ice Cream Filling:
1 qt. vanilla ice cream, softened
1 c. pumpkin
1/2 c. brown sugar
3/4 tsp. cinnamon
1/4 tsp. salt
1/2 tsp. ginger
1/4 tsp. nutmeg

Butter Crunch Crust:
1/2 c. butter
1/4 c. brown sugar
1 cup sifted flour
1/2 cup pecans or walnuts, chopped fine
Directions:
Directions:
Combine ingredients for Butter Crunch Pie Crust. Spread onto a cookie sheet and bake at 400 degrees for 15 minutes, or until light brown. Stir several times during baking. Let cool. Set aside 3/4 cup of crust mixture. Press remaining crust mixture into a 9 inch pie pan. Mix all ingredients for ice cream filling until well blended. Spoon over crust in pie pan. Sprinkle with reserved 3/4 cup crust mixture. Freeze until ready to serve.

 

 

 

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