Pumpkin Ice Cream Dessert Recipe
Servings: 6
Ingredients
- 1Â 1/4 c. Pillsbury's Best All Purpose Flour*, sifted
- 1/4 c. Sugar
- 1/4 tsp Salt
- 2/3 c. Butter
- 1/2 c. Funsten's Nuts, finely minced Pumpkin Ice Cream
- 1 c. Pumpkin, cooked or possibly canned
- 1/2 c. Firmly packed brown sugar
- 1 tsp French's Cinnamon
- 1/4 tsp Salt
- 1/4 tsp French's Nutmeg
- 1/4 tsp French's Cloves
- 1 quart Vanilla ice cream, softened
Directions
- BAKE at 375 degrees.
- Serves 6 to 8. Sift together flour, sugar and salt into mixing bowl. Cut in butter to create a crumb mix. Stir in nuts.
- Place 1/2 c. crumb mix in small pan. Press remaining mix proportionately over bottom and sides of a 9-inch round layer pan or possibly piepan. Bake in moderate oven (375 degrees) till delicately browned: crumbs-10 to 12 min; crust-15 to 20 min.* Cold.*For use with Pillsbury's Best Self-Rising Flour, omit salt and decrease butter to 1/2 c.. Decrease
- Baking Time: crumbs-8-10 min; crust- 12 to 15 min. 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. Cold. Beat cooled pumpkin mix into softened ice cream. Turn into baked crust. Top with crumb mix. Freeze.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 6 servings | |
| Calories 471 | |
| Calories from Fat 269 | 57% |
| Total Fat 30.36g | 38% |
| Saturated Fat 19.11g | 76% |
| Trans Fat 0.0g | |
| Cholesterol 93mg | 31% |
| Sodium 415mg | 17% |
| Potassium 255mg | 7% |
| Total Carbs 48.38g | 13% |
| Dietary Fiber 0.9g | 3% |
| Sugars 45.0g | 30% |
| Protein 3.47g | 6% |
