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Pumpkin Ice Cream Pie

October 30, 2009

This recipe comes from a dear family friend, Louise Short, and has become a family tradition for our Thanksgiving celebration.
Preparation Time:  30 mins.

Yield:  1 pie


¼ c. honey or brown sugar
¾ c. canned or cooked smashed pumpkin
1 qt. vanilla ice cream
2 graham cracker crusts
½ t. cinnamon
¼ t. ginger
Dash of cloves
Dash of nutmeg
¼ t. salt


  1. In saucepan, combine honey or brown sugar with pumpkin.
  2. Stir in cinnamon, ginger, cloves, nutmeg and salt.
  3. Stirring constantly, bring to a boil.
  4. Cool.
  5. Beat pumpkin mixture into softened ice cream.
  6. Pour into pie crust.
  7. Cover and store in freezer.
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