Marijo's Pumpkin Ice Cream Pie
Posted: Tuesday, October 06, 2009
by Marijo Phelps
1 envelope Knox unflavored gelatin
1/2 tsp salt
1/2 C brown sugar
1/2 tsp cinnamon
1/4 tsp ginger
3/4 C water
1 pint vanilla ice cream (may use fat free) 1 pint = 2 cups
1 C canned pumpkin
one baked pie shell - may use graham cracker or shortbread purchased crust
My Mom's pie crust recipe (makes 2 deep dish pie tins or one 9X13 inch cake pan of crust) Use half of this recipe for the above pie and top with whipped cream or Cool Whip toping.
1 C butter 1/2 C powdered sugar
2 C flour
Cream butter with sugar and add the flour. Beat until blended. Spread evenly in 2 pie tins or a 9X13 inch cake pan. Bake 20 minutes at 350 degrees.
I put it in the pans and go to work with clean fingers patting it in to fit the pan.
the pumpkin filling is light and delicate - even people who don't care for traditional pumpkin pie like this one. ENJOY!
(C) Marijo Phelps all rights reserved. Use with proper credits.
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Top-level comments on this article: (2 total)Yum, I really gotta get to Colorado! I need you to bake for me :-) Very easy to follow directions.It is wonderful and could use low fat ice cream too - come on down! Marijo
My son's an avid baker of scrumptious pies. Love this recipe and am printing it out for him to try. He'll do the baking and the rest of us, including me, will do the enjoying. Thank you for sharing it.You are most welcome! This one goes WAY back and people who hate traditional pumpkin even give it a try and LIKE it. Will do another pie one soon (chocolate and cherry!) Thanks for your comments - Marijo
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