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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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As a rule, I don't like pumpkin, admits Diane Hixon of Niceville, Florida. But this light, melt-in-your-mouth pie is an exception! Just fill a convenient graham cracker crust with a cool combination of canned pumpkin and vanilla ice cream for an unexpected taste sensation. Ingredients:
3 cups vanilla ice cream, softened |
1 cup canned pumpkin |
1/2 cup packed brown sugar |
1/4 teaspoon salt |
1/4 teaspoon each ground cinnamon, ginger and nutmeg |
1 graham cracker crust (9 inches) |
Directions:
1. In a bowl, combine ice cream, pumpkin, brown sugar, salt, cinnamon, ginger and nutmeg; mix well. Pour into crust. Freeze for 4 hours or until firm. Yield: 6-8 servings.
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