My thoughts are turning towards the holidays. I've been busy this summer knitting and quilting in order to have unique gifts for friends and family. I'm also thinking about my holiday excuse for doing extra cooking and baking. Thanksgiving is a favorite holiday as it doesn't involve gift-giving, just appreciation for the chance to share an extra-special meal with family and friends. This is a nice dessert to tuck away for such an occasion. It's easy and doesn't take up refrigerator space and can be ready to cut into with a few minutes notice if you start running low on the other goodies.
Pumpkin Ice Cream Pie
One baked, pastry or graham cracker crust
1 pint vanilla ice cream
1 pint coffee ice cream
1 cup cooked canned pumpkin (NOT pie mix)
½ cup packed brown sugar
½ teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon ginger
1/4 teaspoon nutmeg
1 ½ teaspoon vanilla
Allow ice creams to soften. In a large bowl, mix pumpkin, sugar, salt, spices and vanilla. Gently fold in ice creams. Spoon into pie shell. Freeze 4 hours or overnight, covered.
Let set at room temperature for about 10 minutes before serving. Slice and serve with whipped cream.
Hint . . .
If you want the pie filling to be really, really smooth, try running your canned pumpkin throught the blender before using.
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