---------- Recipe via Meal-Master (tm) v8.02
  
       Title: PUMPKIN ICE-CREAM PIE
  Categories: Vegetables, Desserts, Ice cream, Holiday
       Yield: 6 servings
  
     1/3 c  Butter or margarine, at room
            -temperature
       2 c  Cinnamon graham-cracker
            -crumbs (15 double crackers)
            FILLING:
       1 qt Orange sherbert, slightly
            -softened
       1 cn (16 ounces) solid-pack
            -pumpkin
       1 pt Vanilla ice cream, slightly
            -softened
       1 ts Vanilla extract
            For Garnish:
       1 c  Heavy cream, whipped stiff
            -(2 cups)
  
   Timing Tip: Can be frozen for up to 2 weeks. Decorate
   up to 8 hours ahead. Calorie Trimmer: Use
   reduced-calorie margarine, vanilla nonfat frozen
   dessert instead of the ice cream and 2 cups thawed
   frozen reduced-calorie whipped topping for garnish.
   
   CRUST:
   
   candied orange peel, cut in diamonds
   
   1. Heat oven to 375 degrees F. Have a 10-inch
   deep-dish pie plate ready. 2. Mix butter and cracker
   crumbs in a medium-size bowl until evenly moistened.
   Press over bottom and up sides of pie plate. 3. Bake 8
   minutes or until lightly browned. Cool on wire rack.
   
   4. FILLING: Put orange sherbert into large bowl. Fold
   in pumpkin just until blended. Fold in ice cream and
   vanilla until blended. 5. Spoon into crust, swirling
   top. Freeze until hard, at least 4 hours. 6. Up to 8
   hours before serving: Pipe whipped cream in lattice
   design on pie or garnish with dollops of cream.
   Decorate with orange peel. Return to Freezer. 7. About
   10 minutes before serving without garnish: 198 cal, 2
   g pro, 31 g car, 7 g fat, 21 mg chol with butter, 10
   mg chol with margarine, 147 mg sod. Per “trimmed”
   serving: 170 cal, 3 g pro, 32 g car, 4 g fat, 3 mg
   chol, 152 mg sod
   
   Recipe From: Woman’s Day magazine  11/26/91
  
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