FROSTY PUMPKIN PIE
Even if you don't like pumpkin pie you will really like this one. Its an old, old recipe, but good. It is a 1950's recipe of my mothers. For a beautiful presentation, top each slice with a dollop of whipped cream and a walnut half.
Provided by Mary Ann Benzon
Categories Fruits and Vegetables Vegetables Squash
Yield 8
Number Of Ingredients 8
Steps:
- Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 39.6 g, Cholesterol 29 mg, Fat 12.6 g, Fiber 1.6 g, Protein 3.4 g, SaturatedFat 6.2 g, Sodium 377.8 mg, Sugar 29.1 g
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Hussien Zqot
[email protected]This pie was delicious! The filling was smooth and creamy, and the crust was perfectly flaky. I will definitely be making this pie again.
Right Path
[email protected]This pie was amazing! The filling was creamy and flavorful, and the crust was flaky and buttery. I would definitely make this recipe again.
Eugene Richiwill
[email protected]I made this pie for Thanksgiving and it was a hit! The crust was perfect and the filling was delicious. I will definitely be making this pie again next year.
Victoria Opoku
[email protected]This pie was delicious! The filling was smooth and creamy, and the crust was perfectly flaky. I will definitely be making this pie again.
Ben Corroll
[email protected]This was a great recipe! I made it for my family and everyone loved it. The pie was creamy and flavorful, and the crust was flaky and buttery. I would definitely make this recipe again.