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Title: Pumpkin Ice Cream Dessert
Categories: Dessert
Yield: 6 Servings
| 1 1 | /4 c | Pillsbury's Best All Purpose |
| : | Flour* -- sifted | |
| 1 | /4 c | sugar |
| 1 | /4 t | s salt |
| 2 | /3 c | butter |
| 1 | /2 c | Funsten's Nuts -- finely |
| : | chopped | |
| : | Pumpkin Ice Cream Filling: | |
| 1 c | pumpkin, cooked or canned | |
| 1 | /2 c | firmly packed brown sugar |
| 1 t | s French's Cinnamon | |
| 1 | /4 t | s salt |
| 1 | /4 t | s French's Nutmeg |
| 1 | /4 t | s French's Cloves |
| 1 q | t vanilla ice cream -- | |
| : | softened |
BAKE at 375 degrees. Serves 6 to 8. Sift together flour, sugar and salt into mixing bowl. Cut in butter to form a crumb mixture. Stir in nuts. Place 1/2 cup crumb mixture in small pan. Press remaining mixture evenly over bottom and sides of a 9-inch round layer pan or piepan. Bake in moderate oven (375 degrees) until delicately browned: crumbs-10 to 12 minutes; crust-15 to 20 minutes.* Cool. *For use with Pillsbury's Best Self-Rising Flour, omit salt and decrease butter to 1/2 cup. Decrease baking time: crumbs-8-10 minutes; crust- 12 to 15 minutes. Pumpkin Ice Cream Filling: Combine in saucepan the pumpkin, brown sugar, cinnamon, salt, nutmeg and cloves. Bring to a boil. Cook, stirring constantly, 1 minute. Cool. Beat cooled pumpkin mixture into softened ice cream. Turn into baked crust. Top with crumb mixture. Freeze.
Recipe By : Best Loved Foods of Christmas, Pillsbury, undated booklet