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Full Online Book HomeLearning KitchenDesserts - Frozen - Pumpkin Ice Cream Pie
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Desserts - Frozen -  Pumpkin Ice Cream Pie Post by :spearce000 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :2557

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Desserts - Frozen - Pumpkin Ice Cream Pie

1 cup canned pumpkin
1/2 tea. salt
1/4 cup brown sugar
1/2 tea. nutmeg
1/2 tea. cinnamon
1/2 tea. ginger
1 quart vanilla ice cream
1 graham cracker pie crust


Combine pumpkin, brown sugar, salt and spices. Stir ice cream to soften. Fold in pumpkin mixture. Turn into shell and freeze until firm.
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1 package Betty Crocker lemon chiffon cake mix 1 1/2 cups raspberry sherbet 1 1/2 cups orange sherbet 1 1/2 cups lime sherbet Heat oven to 350 degrees (F). Prepare cake mix as directed on package except-pour 1/2 of the batter into an ungreased jelly roll pan, 15 1/2 x 10 1/2 x 1-inch, spreading batter to the corners. Pour remaining batter into ungreased loaf pan 9x5x3-inches. Bake jelly roll pan 20 - 25 minutes, loaf pan 45 - 50 minutes or until top springs back when lightly touched with finger. Cool jelly roll pan 10 minutes. Loosen cake from
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2 cups pumpkin 1 cup sugar 1 teaspoon salt 1 teaspoon cinnamon 1/2 teaspoon ginger 1/2 teaspoon nutmeg 1 cup chopped pecans 1/2 gallon vanilla ice cream, softened Ginger Snaps Combine all ingredients but ice cream and ginger snaps. Add to softened ice cream. Line 9 x 13 pan with gingersnaps and pour half ice cream mixture over them. Add another layer of ginger snaps and top with remaining ice cream mixture. Cover and freeze at least 5 hours.
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