Recipe by Helen Dollaghan from the Sept. 19, 1976, edition of The Denver Post. Serves 6-8.
Ingredients
1/4 cup packed brown sugar
1 cup canned pumpkin
1/2 teaspoon cinnamon
1/4 teaspoon ginger
Dash nutmeg and cloves
1/4 teaspoon salt
1 quart vanilla ice cream, softened
1/3 cup pecans
1 graham cracker crust (9-inch), chilled
Directions
Combine brown sugar, pumpkin, cinnamon, ginger, nutmeg, cloves and salt. Mix well. Bring to boil. Remove from heat and cool. Add ice cream and mix. Spoon mixture into crust. Garnish top of pie with pecans. Freeze until firm. Let stand at room temperature to soften slightly before serving.
*Each week, we uncover a recipe from the Denver Post vault. This week, a festive Halloween party dessert, Pumpkin Ice Cream Pie.
