---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Pumpkin Mousse Ice Cream Pie *
  Categories: Pies, Ice cream, Bakery
       Yield: 8 servings
  
            -----patti - vdrj67a-----
            -----crust-----
   1 1/4 c  Gingersnaps; crushed
     1/3 c  Butter or margarine; melted
     1/4 c  Sugar
            -----filling-----
       1 pt Vanilla ice cream
       1 c  Solid pack pumpkin
     3/4 c  Sugar
   1 1/2 ts Pumpkin pie spice
       8 oz Whipping cream
     1/2 ts Vanilla
            -----topping-----
       1    Jar caramel ice cream top;
            -or
  
   butterscotch topp
       1/2    cup           Pumpkin
        1/2  teaspoon      Pumpkin pie spice
   
   Combine gingersnap crumbs with butter and sugar in small bowl. Press onto
   bottom of 9″ pieplate. Bake in preheated 375~ oven for 8 minutes. Cool.
   Soften ice cream; spread over gingersnap crust. Freeze until firm. Combine
   pumpkin, sugar and spice in medium bowl. Beat whipping cream and vanilla in
   small bowl until stiff; fold into pumpkin mixture. Spoon over ice cream.
   Freeze until firm. Serve with topping.
   
   TOPPING: Combine ice cream topping with pumpkin and spice. Mix well.
  
 -----

Plain Text Version of This Recipe for Printing or Saving