From our archives: Ten days of Thanksgiving recipes

Dessert for everyone, made using individual-sized pre-made pie crusts. Star Tribune file photo.

This kid-friendly frozen dessert, which has a distinctive pumpkin pie feel to it but minus its attendant heavy custard-ey feel, comes from a 2002 story on pumpkin desserts that move beyond the traditional pie.

FROZEN PUMPKIN PIE ICE CREAM

Makes 3 (9-inch) pies

Note: This recipe is a family favorite of Taste editor Lee Svitak Dean. It makes a lot of dessert very quickly, which is one reason she favors it. The other is that the pumpkin ice cream offers a perfect finish for a heavy Thanksgiving meal; it has lighter texture and color that she prefers to the usual pumpkin pie. For individual portions, which look especially nice, either buy or make 3-inch graham-cracker crumb crusts (Keebler sells them in packages of six; the pies are easily removable from their aluminum pans for more attractive serving). One 9-inch pie pan of filling equals 12 (3-inch) individual servings. If you only have sweetened pumpkin on hand, omit the sugar and spices.

1/2 gallon vanilla ice cream

1 (15-oz.) can unsweetened pumpkin puree

1 c. packed brown sugar (without any lumps)

1/2 tsp. salt

1/2 tsp. ground cinnamon

1/2 tsp. ground ginger

1/4 tsp. freshly grated nutmeg

3 (9-in.) graham-cracker crumb crusts

Whipped cream, for garnish

Cinnamon sticks, for garnish

Directions

Let ice cream soften until almost melted. Meanwhile, combine pumpkin puree, brown sugar, salt, cinnamon, ginger and nutmeg; mix thoroughly, removing and discarding any lumps of brown sugar. Add mixture to melted ice cream. Blend thoroughly. Pour ice cream into prepared crusts, allowing some crust to show as it will look prettier that way. Freeze until ready to use, covering with plastic wrap once the pie is frozen throughout. If desired, serve with whipped cream and broken pieces of cinnamon sticks for garnish.