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Double Decker Pumpkin Ice Cream Pie




Source of Recipe


Internet


List of Ingredients




9-inch graham cracker pie shell
1 cup canned pumpkin
1/2 tsp. EACH nutmeg, ginger, cinnamon
1/2 tsp. salt
1 pint vanilla ice cream
3/4 cup sugar
Whipping cream


Recipe



Line pie shell with ice cream that has been slightly softened, making layer about 1/2-inch thick. Place in freezer while preparing pumpkin layer. Blend together the pumpkin, sugar, nutmeg, ginger, cinnamon and salt. Whip cream until stiff and fold into pumpkin mixture. Spoon this filling over ice cream-lined pie shell. Return to freezer at least two hours. To serve, remove and let stand at room temperature 5 minutes.