Total Pageviews

Wednesday, November 16, 2011

A Thanksgiving Pie :)

Here in Minnesota we have had a fall that has made it difficult to think ahead to Thanksgiving and then Christmas.  However, that fate turned yesterday, brrrrr for strong, gusty, COLD winds.  Luckily in my corner of the state we don't have the snow yet but it sure has gotten cold.  One thing that does is make me want to stay home and bake.  Or at least think about what is going to be on the Thanksgiving menu when my family comes to celebrate it with us.  Here is a recipe that my mom has been making for years and truthfully, it's the ONLY way I like Pumpkin Pie.  I am planning to make this one along with a traditional Pumpkin Pie and a Blueberry Pie.  So, if you are like me and have been procastinating so far, there is no time like the present, to start scouring through your recipes and cookbooks and decide what is going to be on your menu. 

Pumpkin Ice Cream Pie
1 1/2 c. graham cracker crumbs
1/4 c. butter, melted
3 tbsp. sugar
1/2 gallon of vanilla ice cream, softened (go ahead and use the light)
1 c. canned pumpkin
1/2 c. brown sugar
1/2 tsp. ground ginger
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1 TBSP. orange juice

*Mix the first 3 ingredients together and pat into the bottom of a pie plate, or you can use a 9" square cake pan.  Chill one hour or until firm. 
*To prepare the filling, combine the rest of your ingredients, stirring well until all is combined.  Spoon into the chillded crust and freeze until serving.  May top with a dollop of freshly whipped cream!

No comments:

Post a Comment