From the Kitchen of Grandma Edna – Pumpkin Pie Dessert

I have to confess that while I cook through the recipe collection of Grandma Edna, I feel somewhat like Amy Adams in Julie & Julia. While I'm not cooking through Julia Child's collection, or trying to master the art of French cooking, I'm cooking and baking recipes of a woman who was known for her excellent cooking. I can tell by the simplicity of the recipe card that Grandma Edna had many of the recipes in her head. Often steps are missing or there is a list of ingredients and minimal steps to assemble. As I cook I'm trying to fill in the gaps and make suggestions to modernize the recipe in the editor's notes. I hope you will enjoy another fall favorite. It will surely be part of my collection from now on!  --Alison

 

Pumpkin Pie Dessert

Given to Grandma Edna from Aunt Celesta

 

 

1 c. mashed pumpkin

1/2 c. brown sugar

1/2 tsp. salt

1/2 tsp. cinnamon

1/2 tsp. ginger

1/4 tsp. nutmeg

1 quart ice cream

9" graham cracker pie crust

 

 

Set ice cream out to thaw a bit. Mix together the pumpkin, sugar, salt, cinnamon, ginger and nutmeg.  In a separate bowl, stir ice cream to soften and then fold into pumpkin mixture. Pour into graham cracker crust and freeze. 

 

 

Optional: Decorate with nuts or top with cool whip

 

Editor's note: This made extra filling. You could either freeze the extra and eat it separately as pumpkin ice cream, or you could buy the 10" crust instead of the 9".

 

Stay tuned for the finished pie photo. It is currently freezing!  

 

I opted not to decorate with nuts. My husband does not like nuts in desserts. He will eat them as a snack, or in salads, but do not put them anywhere near a dessert!