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Date: | Tue, 25 Nov 2008 13:31:49 EST |
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<<Disclaimer: Verify this information before applying it to your situation.>>
Hi,
This is an adaptation of a pie my mom used to make. It's easy, very rich,
and doesn't suffer at all from the lack of a crust. (If you really need a crust,
I saw one posted here recently using finely ground pecans instead of graham
cracker crumbs that would work nicely with the addition of a bit of allspice
and nutmeg.)
Soften 1 quart high quality vanilla ice cream. Press it in a layer over the
bottom of 10" springform pan. Put it in the freezer, covered, until the ice
cream is frozen.
Whip 1 pint whipping cream.
Combine:
1 large can pumpkin pie filling (not plain pumpkin)
2 cups sugar
1 tsp salt
1 tsp ground (not fresh) ginger
1/2 tsp nutmeg
Mix until smooth. Fold whipped whipping cream into pumpkin mix until it's a
uniform color. You don't need to obsess too much about the whipped cream
falling. Pour the mixture over the refrozen ice cream in the springform. Freeze
4-5 hours or overnight, covered. Remove from freezer no more than 5 min. before
serving. Loosen with a knife before you remove the side of the springform.
Put any unused portion back in the freezer right away.
You can also decorate with whipped cream or dark chocolate shavings, but it
hardly needs it. The first slice can be tricky, but after that one, go for
thin slices as it's very rich.
Enjoy!!
Marcy in MD
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