Title: Pumpkin Ice Cream Dessert
Categories: Desserts
Yield: 6 Servings

1 1/4 c Pillsbury's Best All Purpose
-Flour*, sifted
1/4 c Sugar
1/4 ts Salt
2/3 c Butter
1/2 c Funsten's Nuts; finely
-chopped
---Pumpkin Ice Cream
-Filling---
1 c Pumpkin; cooked or canned
1/2 c Firmly packed brown sugar
1 ts French's Cinnamon
1/4 ts Salt
1/4 ts French's Nutmeg
1/4 ts French's Cloves
1 qt Vanilla ice cream; softened

BAKE at 375 degrees. Serves 6 to 8. Sift together flour, sugar and salt
into mixing bowl. Cut in butter to form a crumb mixture. Stir in nuts.
Place 1/2 cup crumb mixture in small pan. Press remaining mixture evenly
over bottom and sides of a 9-inch round layer pan or piepan. Bake in
moderate oven (375 degrees) until delicately browned: crumbs-10 to 12
minutes; crust-15 to 20 minutes.* Cool. *For use with Pillsbury's Best
Self-Rising Flour, omit salt and decrease butter to 1/2 cup. Decrease
baking time: crumbs-8-10 minutes; crust- 12 to 15 minutes. Pumpkin Ice
Cream Filling: Combine in saucepan the pumpkin, brown sugar, cinnamon,
salt, nutmeg and cloves. Bring to a boil. Cook, stirring constantly, 1
minute. Cool. Beat cooled pumpkin mixture into softened ice cream. Turn
into baked crust. Top with crumb mixture. Freeze.

NOTES : "Developed by Ann Pillsbury" Recipe by: Best Loved Foods of
Christmas, Pillsbury, undated booklet

Posted to MC-Recipe Digest V1 #887 by NGavlak on Nov 6,
1997