Pumpkin and Ice Cream Pie
3/4 cup canned pumpkin
1 quart natural vanilla ice cream
1/4 cup honey
1/8 teaspoon nutmeg
1/4 teaspoon ginger
1 teaspoon cinnamon
1/8 teaspoon cloves
1/4 teaspoon salt
1 9-inch pie crust, baked
In a large bowl, mix all of the ingredients except the pie crust.
Blend well. Pour the filling into the pie crust, and freeze until ready to serve. Makes 8 servings.
1/2 cup butter, softened
1 cup white sugar
1 cup pumpkin puree
2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup dried cranberries
1 teaspoon ground cinnamon
1 Tablespoon orange zest
1/2 cup chopped walnuts
Preheat oven to 375 F. Grease cookie sheets.
In large mixing bowl, cream butter and sugar until light and fluffy. Beat in vanilla, egg, and pumpkin.
Sift together the flour, baking powder, baking soda, salt and cinnamon; stir into mixture until well blended. Stir in cranberries, walnuts, and orange zest. Drop by teaspoonfuls onto greased cookie sheets. Bake for 10-12 minutes.
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