Pumpkin Ice Cream Pie
1 pint vanilla ice cream, softened
1 baked 9-inch pastry shell
1 C. mashed cooked pumpkin
3/4 C. sugar
1/2 t. salt
1 t. pumpkin pie spice
2 C. frozen whipped topping, thawed
Spread ice cream in cooled piecrust; freeze until firm.
Combine pumpkin and next 3 ingredients. Fold in whipped topping; spread over ice cream. Freeze until firm.
Remove from freezer 15 minutes before serving.
Makes 1 (9-inch) pie.
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