Frosty Pumpkin Pie
"A nice twist on an old favorite!"
- Ready In:
- 24hrs 20mins
- Ingredients:
- 13
- Serves:
-
10
ingredients
- 3 cups corn flakes
- 3⁄4 cup dates
- 1⁄4 cup water
- 1⁄4 cup butter or 1/4 cup margarine
- 1 tablespoon sugar
- 1⁄3 cup chopped dates
- 1 cup canned pumpkin
- 1⁄2 cup brown sugar
- 1⁄8 teaspoon salt
- 1 teaspoon cinnamon
- 1⁄8 teaspoon clove
- 1⁄4 teaspoon nutmeg
- 1 quart vanilla ice cream (softened)
directions
- Measure then crush Corn Flakes.
- Set aside.
- Place dates and water in saucepan.
- Cook over low heat, stirring frequently.
- Continue cooking till a soft paste is formed.
- Stir in margarine.
- Mix well.
- Remove from heat.
- Add Corn Flakes, sugar,and nuts.
- Mix well.
- Press around sides and bottom of 9 inch pie pan.
- Chill.
- Mix pumpkin, sugar, spices in large bowl.
- Add ice cream.
- Stir till smooth.
- Pour into chilled crust.
- Freeze at least 3 hours.
- Let stand 10 minutes on counter before cutting.
- Garnish as you would pumpkin pie.
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RECIPE SUBMITTED BY
Potatohead
Hampshire, Illinois
>I am a one time corporate pastry chef who has settled into a local bakery to ease out of a hectic career. I became disgusted by the advances in technology that allow any novice cook to be labeled a pastry chef. I don't do desserts at home, mainly main dish entrees with a healthy flare, for 2 people. I have a collection of over 200 cookbooks, but still find this site very interesting.</p>
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