Pumpkin Dessert

By • November 9, 2010 • 0 Comments

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Author Notes: My mom probably get this from a women's magazine in the mid-60s. We loved it.mtncook

Serves 9

Crust

  • 1/2 cup shortening
  • 1 cup flour
  • 2 tablespoons sugar

Filling

  • 1 tablespoon unflavored gelatin
  • 1 1/2 cups canned pumpkin
  • 1/3 cup packed brown sugar
  • 1/2 cup sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon ginger
  • 3/4 cup water
  • 1 cup vanilla ice cream
  1. Preheat oven to 350°
  2. Crust: Cut shortening into flour with pastry cutter or 2 knives. Add sugar. Press in the bottom of an 8" square pan. Bake 20-25 minutes then cool on wire rack.
  3. Filling: Mix gelatin, sugars, salt, cinnamon, ginger and water in saucepan. Let sit until gelatin softens. Heat over medium heat until gelatin dissolves. Stir in ice cream until melted and well mixed. Pour over crust. Chill overnight.
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Tags: can be made ahead, Holidays

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