Adapted from the Family Fun Cookbook
Ingredients:
1.5 Quarts Vanilla Ice Cream (allow to get soupy before adding to the mix)
1 cup plain canned pumpkin
1/2 cup confectioner’s sugar (powdered sugar)
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
1.5 Quarts Vanilla Ice Cream (allow to get soupy before adding to the mix)
1 cup plain canned pumpkin
1/2 cup confectioner’s sugar (powdered sugar)
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin pie spice
Crust and Topping:
1 Shortbread crust or 1 graham cracker crust (you can make these or buy them)
chopped pecans
Directions:
Mix all Pie Ingredients in a large mixing bowl (they can be added in any order). Then, mix with a hand mixer for a few seconds just to be sure everything is mixed well. Pour into crust. Put in the Freezer over night. If desired, add the finely chopped nuts as a topping after about one hour of freezing.
Mix all Pie Ingredients in a large mixing bowl (they can be added in any order). Then, mix with a hand mixer for a few seconds just to be sure everything is mixed well. Pour into crust. Put in the Freezer over night. If desired, add the finely chopped nuts as a topping after about one hour of freezing.
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| Ingredients |
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| Pumpkin and Spices |
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| Mixed |
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| Mixed with Ice Cream |
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| Ready to Freeze |
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| Garnished with Pecans |
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