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Pumpkin Ice Cream Pie

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Pumpkin Ice Cream Pie


1⁄4 cup light brown sugar, packed
1 cup canned pumpkin
1⁄2 tsp. cinnamon
1⁄4 tsp. ginger
Dash of nutmeg
Dash of ground cloves
1⁄4 tsp. salt
1 quart vanilla ice cream, softened
1 9" gingersnap or graham cracker pie shell, chilled
1⁄3 cup pecans



(Continued Below)

Combine brown sugar, pumpkin, cinnamon, ginger, nutmeg, cloves, and salt in medium bowl. Add mixture to ice cream and mix until smooth. Spoon into pie shell. Top with pecans. Freeze until firm. Let pie stand at room temperature for several minutes to soften slightly before serving.

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If you notice a hole in the upper left-hand corner of your Farmers' Almanac, don't return it to the store! That hole isn't a defect; it's a part of history. Starting with the first edition of the Farmers' Almanac in 1818, readers used to nail holes into the corners to hang it up in their homes, barns, and outhouses (to provide both reading material and toilet paper). In 1919, the Almanac's publishers began pre-drilling holes in the corners to make it even easier for readers to keep all of that invaluable information (and paper) handy.

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