Brandied Pumpkin Ice Cream Pie
 
1-1/2 cup  graham cracker crumbs
1/2 tsp  cinnamon
2   egg whites, lightly beaten
1 Tbsp  water
  vegetable cooking spray
1/3 cup  packed brown sugar
1 tsp  cinnamon
1/2 tsp  nutmeg
1/4 tsp  ginger
2 Tbsp  brandy (optional)
4 cup  vanilla ice cream, softened
 
combine the first 4 ingredients in a bowl. toss with a fork until 
moistened. press into bottom and up the sides of a 9-inch pie plate which 
has been coated with cooking spray. bake at 350 degrees for 10 minutes; 
cool on a wire rack. 
 
combine pumpkin, sugar and spices in a bowl, stirring well. add brandy. 
fold in ice cream, but not completely. you should get a marbled effect. 
spoon mixture into prepared, cooled crust. cover loosely and freeze for 8 
hrs. place pie in refrigerator for 20-25 minutes before serving to soften. 
makes 8 servings. note: you can also make this with low fat ice cream; you 
can make it with 2 cup vanilla and 2 cup coffee; you can also serve it 
with butterscotch or caramel sauce. 
 
sent to bakersdozen.com newsletter 
by "merrill and cynthia bowan" <merrillandcyndibo...@verizon.net> 
 
from ann in fla 
 
-- 
(ID: 10169) Mirror: rec.food.recipes: Tue, Nov 4, 2003


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