wiebe@ut-ngp.UUCP (Anne Hill Wiebe) (11/21/85)
So if you don't like pumpkin pie, do you like pumpkin ice cream? This one couldn't be simpler: soften good vanilla ice cream, stir in canned ready-made pumpkin pie filling, pour into baked pie shell or graham-cracker crust (home- or ready-made), then stick in freezer. You could also add pecans, toasted or not, or even probably fold in some whipped cream to lighten the texture.