Pumpkin Ice Cream Pie

can also be served as a chilled pudding

1 1-pound can pumpkin
1/2 cup sugar
1/2 teaspoon each salt, cinnamon, nutmeg, cloves and ground ginger
1 tablespoon unflavored gelatin
1/4 cup orange juice
1 pint vanilla ice cream
baked 9-inch pie shell
for garnish: sweetened whipped cream and mandarin oranges

In saucepan, combine pumpkin and spices and heat through. When hot, stir
in gelatin dissolved in orange juice. Remove from heat and cool to room
temperature. Spoon ice cream into large mixer bowl to soften, then beat
until smooth. Add cooled pumpkin mixture and beat until blended. Turn into
baked pie shell and chill for at least 2 hours. Garnish with whipped cream
and oranges.

Felice Friese


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