Pumpkin Ice-Cream Pie

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat frozen dessert instead of the ice cream and 2 cups thawed frozen reduced-calorie whipped topping for garnish.

4 hours Prep: 4 hours Cook: 8 minutes

252 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients


crust
1/3	cup	butter	or margarine, at room temperature
2	cups	graham cracker crumbs	or 15 double crackers, crushed

filling
1	quart	orange sherbert	slightly softened
16	ounces	pumpkin	solid-pack
1	pint	vanilla ice cream	slightly softened
1	teaspoon	vanilla extract

garnish
1	cup	heavy whipping cream	whipped stiff, about 2 cups
1	x	candied orange peel	cut into diamonds

Directions

Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate ready.

Crust: Mix butter and cracker crumbs in a medium-size bowl until evenly moistened.

Press over bottom and up sides of pie plate.

Bake 8 minutes or until lightly browned.

Cool on wire rack.

Filling: Put orange sherbert into large bowl. Fold in pumpkin just until blended.

Fold in ice cream and vanilla until blended.

Spoon into crust, swirling top.

Freeze until hard, at least 4 hours.

Up to 8 hours before serving: Pipe whipped cream in lattice design on pie or garnish with dollops of cream.

Decorate with orange peel.

Return to Freezer.

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Nutrition Facts

Serving Size 113g

Amount per Serving

Calories 252 72% of calories from fat

	% Daily Value*
Total Fat 20.0g	31%
Saturated Fat 12.0g	61%
Trans Fat 0.0g
Cholesterol 60mg	20%
Sodium 155mg	6%
Total Carbohydrate 17.0g	6%
Dietary Fiber 3.0g	11%
Sugars 7.0g
Protein 2.0g	5%

Vitamin A	262%		Vitamin C	6%
Calcium	6%		Iron	8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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White Bread For Bread Machine

This white bread recipe is great. It is absolutely delicious and it is a very large loaf. I found that I had to add extra flour to the dough while it was kneading as the dough seemed wet. The only problem I had is that my 1.5 to 2 lb bread machine could not handle the size of the bread. It rose so high that the top touched the lid and that portion didn't cook completely. (That may have been because I needed to add extra flour though). Otherwise, I recommend this recipe very highly. When I make it next time, I'll probably just bake it the traditional way after the machine kneads the dough. *****

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