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| EASY THANKSGIVING PIE
9" baked pie shell
1 pint of vanilla ice cream
1-2 tablespoons of finely chopped candied ginger
1 cup of canned or cooked pumpkin (mashed)
1 cup of sugar
1/2 teaspoon of ground ginger
1/4 teaspoon of nutmeg
1 cup of whipping cream, whipped |
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Stir ice cream just enough to soften. Quickly fold in candied ginger. Spread evenly in 9 inch pastry shell and freeze. Mix pumpkin and dry ingredients. Fold in whipped cream. Spread over ice cream layer and return to freezer. Leave for several hours or overnight. Remove from freezer 20 minutes before serving. |
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