Layered Pumpkin Pie

Creamy pumpkin pie filling with ice cream in a tender pastry crust. A great make-ahead dessert.

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Ingredients:

• 1/2 cup oil
• 2 Tbsp milk
• 2 Tbsp sugar
• 1 1/2 cups flour
• 1/4 tsp salt (for pie crust)
• 1 pt vanilla ice cream
• 1 cup mashed, cooked or canned pumpkin
• 1 cup sugar
• 1 tsp pumpkin pie spice, to taste
• 1/2 tsp salt
• 1/2 cup chopped pecans or walnuts
• 1 cup whipping cream

Method

Shell: Mix milk, oil, sugar and salt together then add flour and mix with fork in 9" pie pan. Press to cover bottom of pie pan. Bake in oven at 350 degrees for 20 minutes then let pie crust cool. Filling: Stir ice cream to soften, then spread in pie shell. Freeze until ice cream is solid. Stir together pumpkin, sugar, pumpkin pie spice, salt, and pecans (or walnuts). Fold in whipped cream (or Cool Whip). Pour over frozen ice cream in pie shell and freeze several hours. Just before serving remove from freezer and place in refrigerator for about 5 minutes.

Notes: Freeze any left over pie for your next meal.

Number of servings: 8

Submitted By: dove7lady
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