Tonight Lauren and I got carry outs at a new Vietnamese restaurant on Black Road called Hue Palace. The spring rolls were awesome - with fresh mint and basil and chicken. The sauce they give you to dip the spring rolls in was delicious.
I am giving you an Frozen Pumpkin Pie recipe that I made last year that is good and easy!! If you like ice cream you'll love this recipe.
FROZEN PUMPKIN PIE
Filling:
1 cup solid packed canned pumpkin
1/2 cup brown sugar
1/2 teaspoon sale
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 quart vanilla ice cream, softened
Crust:
1 cup cinnamon crisp graham cracker crumbs
3 tablespoons powdered sugar
1/4 cup butter, softened
Combine softened butter, powdered sugar and graham cracker crumbs and press into a
9" glass pie plate. In a bowl, hand mix sugar, and spices into pumpkin. Add ice cream about a cup at a time until all ingredients are mixed together and smooth. Pour mixture into crust and freeze for several hours. If you double the recipe you can put in a glass 9X13 glass dish. I serve with whipped cream on top of the ice cream pie.
Subscribe to:
Post Comments (Atom)
No comments:
Post a Comment