Make Ahead

Pumpkin Dessert

by:
November  9, 2010
Author Notes

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

  • Serves 9
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
In This Recipe
Directions
  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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