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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
Combine gelatin, brown sugar, salt and spices in a pan with the water. Heat to a boil stirring continually. Remove from heat. Stir the ice cream into the hot mixture by spoonfuls. Add the pumpkin and mix until smooth. Chill till it mounds slightly then place into pie shell and chill.
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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(22 days 14 hours ago.)
(21 days 2 hours ago.)