Ice Cream Pumpkin Pie


Crust: 

Cook 3/4 cup pitted dates and 1/4 cup water to a paste. Add 1/4 cup butter and 3 cups corn flake crumbs. Add to date mixture. Line pie tin or loaf pan with mixture.  Chill

Filling: 

1 cup Pumpkin
1/2 cup brown sugar
1/8 t. salt 
1 t. cinnamon
1/8 t. cloves
1/4 t. nutmeg

Add this to 1 qt. softened vanilla ice cream.
Spread in crust and freeze. Take from freezer 15 min. before serving. 

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