Recipe - Pumpkin Ice-Cream Pie

1/3 cup Butter or margarine, at room
temperature
2 cup Cinnamon grahamcracker
crumbs (15 double crackers)
FILLING:
1 qt Orange sherbert, slightly
softened
1 cn (16 ounces) solidpack
pumpkin
1 pt Vanilla ice cream, slightly
softened
1 teaspoon Vanilla extract
For Garnish:
1 cup Heavy cream, whipped stiff
(2 cups)

Timing Tip: Can be frozen for up to 2 weeks. Decorate
up to 8 hours ahead. Calorie Trimmer: Use
reducedcalorie margarine, vanilla nonfat frozen
dessert instead of the ice cream and 2 cups thawed
frozen reducedcalorie whipped topping for garnish.

CRUST:

candied orange peel, cut in diamonds

1. Heat oven to 375 degrees F. Have a 10inch
deepdish pie plate ready. 2. Mix butter and cracker
crumbs in a mediumsize bowl until evenly moistened.
Press over bottom and up sides of pie plate. 3. Bake 8
minutes or until lightly browned. Cool on wire rack.

4. FILLING: Put orange sherbert into large bowl. Fold
in pumpkin just until blended. Fold in ice cream and
vanilla until blended. 5. Spoon into crust, swirling
top. Freeze until hard, at least 4 hours. 6. Up to 8
hours before serving: Pipe whipped cream in lattice
design on pie or garnish with dollops of cream.
Decorate with orange peel. Return to Freezer. 7. About
10 minutes before serving without garnish: 198 cal, 2
g pro, 31 g car, 7 g fat, 21 mg chol with butter, 10
mg chol with margarine, 147 mg sod. Per "trimmed"
serving: 170 cal, 3 g pro, 32 g car, 4 g fat, 3 mg
chol, 152 mg sod

Recipe From: Woman's Day magazine 11/26/91

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini