Recipe of the Week - Pumpkin Ice Cream Pie

October 7th, 2014

Ingredients for Crust:

• 1 Cup Flour
• 1 Cup Margerine, softened
• 1/2 Cup Chopped Pecans

Directions

Mix all together until crumbly. Press into 9"x13" Pan. Bake @ 350˚ for 20 minutes. Cool.

Ingredients for Filling:

• 1 16 oz. Can Pumpkin
• 1 Cup Brown Sugar
• 1 tsp. Cinnamon
• 1 tsp. Salt
• 1 tsp. Ginger
• 1 tsp. Nutmeg
• 1/2 Gallon Vanilla Ice Cream
• 1/2 Cup Chopped Pecans
• 1 8 oz. Cool Whip

Directions

Combine pumpkin, brown sugar and spices. Stir in Ice Cream. Spoon into crust and sprinkle with Pecans. Freeze. Top with Cool Whip. Let stand 15 minutes before serving. Use within a few days.