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Sunny Mathison’s Pumpkin Ice Cream Pie

Yields: 8-10 servings

Sunny Mathison, Sarah’s grandmother, featured this recipe for her family when they were growing up in the 1950’s and 1960’s. It was a huge hit then, and it will be for your family, too!

Ingredients:

9-inch pie shell, baked and cooled

1 cup pumpkin

1 ¼ cup sugar

½ teaspoon salt

½ teaspoon cinnamon

½ teaspoon ginger

½ teaspoon nutmeg

½ pint whipping cream, whipped to stiff peaks

1 pint vanilla ice cream

Directions:

Mix the pumpkin, sugar, salt, cinnamon, ginger and nutmeg until blended together. Fold in the whipped cream. Fill the pie shell with one pint of vanilla ice cream, then top with the pumpkin mixture. Freeze for 8 hour before serving.

Recipe courtesy of The Lost Italian and Sarello’s, Inc. 2009