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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, by , is from Calder Cuisine, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Woods Calder
Added: Saturday, July 2, 2005


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

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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