1 c Canned pumpkin
1 qt Vanilla ice cream
1/2 c Brown sugar
1/4 ts Salt
1/4 ts Ginger
1/4 ts Nutmeg
1/2 ts Cinnamon
1 (9 inch) graham cracker
-crust
Whipping cream; whipped
-(optional)
-SAUCE-
1 1/2 c Brown sugar
2/3 c Dark Karo syrup
1/2 c Water
2/3 c Evaporated milk
2 tb Sherry
1/2 c Chopped nuts
Mix first 7 ingredients. Pour into pie shell. Freeze until ready to serve.
Remove from freezer and top with whipped cream, if desired. To make sauce,
mix sugar, Karo and water. Bring to a boil and stir constantly for 5
minutes. Remove from heat and cool 5 minutes. Stir in evaporated milk,
sherry and nuts. Pour sauce over pie and serve. May be served hot or cold.
Yield: 6 to 8 servings.
LYDIA PENICK MILES (MRS. JOE)
NEWPORT, AR
From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen’s MM Recipe Archive,
Yields
6 Servings