Ingredients1 (15 ounce) can pumpkin1 (14 ounce) can sweetened condensed milk2 eggs1 teaspoon ground cinnamon1/2 teaspoon ground ginger1/4 teaspoon ground cloves1 (9 inch) unbaked pie crustDirectionsPreheat oven to 425 degrees F (220 degrees C).In a large bowl, combine pumpkin, sweetened condensed milk, eggs, cinnamon, ginger, and cloves. Pour mixture into pie crust.Bake in the preheated oven for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 50 minutes, or until a knife inserted into the center of the pie comes out clean.
Place sherbet in a bowl and stir until smooth.
Stir in one half the coolwhip until well blended.
Spoon into the crust.
Sprinkle with choppedOreo cookies, pressing firmly into sherbet.
Cover with remaining coolwhip.
Freeze for 4 hours or until firm.
Let stand at room temperature for10 minutes before serving.
Garnish with finely chopped cookies and candypumpkins, if desrired.
Store leftover pie in freezer.
Makes 8 servings.
NOTE: for more intense orange color, stir in a few drops of red and yellowfood coloring.
Ingredients
Directions
Place sherbet in a bowl and stir until smooth.
Stir in one half the coolwhip until well blended.
Spoon into the crust.
Sprinkle with choppedOreo cookies, pressing firmly into sherbet.
Cover with remaining coolwhip.
Freeze for 4 hours or until firm.
Let stand at room temperature for10 minutes before serving.
Garnish with finely chopped cookies and candypumpkins, if desrired.
Store leftover pie in freezer.
Makes 8 servings.
NOTE: for more intense orange color, stir in a few drops of red and yellowfood coloring.