FROZEN PUMPKIN PIE

1 (9-inch) baked pie shell (recipe follows)
1 cup cooked or canned pumpkin
1 1/4 cups sugar
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 cup heavy (whipping) cream, whipped
1 pint vanilla ice cream

Mix pumpkin, sugar, salt, spices. Fold into whipped cream, Spoon ice cream into baked pie shell, Top with pumpkin-cream mixture.

Freeze at least2 hours Serve immediately

STIR AND ROLL PIE SHELL

1 1/3 cups sifted Gold Medal Flour
1 tsp. salt
1/3 cup cooking (salad) oil such as Wesson
3 tbsp, cold whole milk

Heat oven to 475 degrees F (very hot).

Mix flour and salt together.

Pour oil, milk into one measuring cup (but don’t stir). Pour into flour. Mix well. Press into ball. Flatten slightly. Roll out between Waxed papers 12-inches square. Dampen table top to prevent slipping.

Peel off top paper. If dough tears, mend without moistening. Place pastry paper-side up into a 9-inch pie pan. Peel off paper. Ease pastry into pan. Flute edges. Prick with fork.

Bake 8 to 10 minutes.

VARIATION:

NUT CRUST:
Mix 1/4 cup finely chopped walnuts or salted peanuts with the flour, Increase baking time about 5 minutes.

Makes 1 (9-inch) pie
From: Recipelink.com
Source: Recipe insert: Gold Medal Flour (25 lb. sack), Betty Crocker, not dated