Author Notes
My mom probably get this from a women's magazine in the mid-60s. We loved it. —mtncook
Ingredients
- 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
Directions
-
Preheat oven to 350°
-
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.
-
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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