It is truly summer & with temps going to the 100’s, who wants to have the oven on?
Looking through an old 1987 Sothern Living magazine this no-bake dessert drew my attention.
Not wanting to wait for Fall to experience my love of pumpkin, I immediately tore this one out. It is a keeper.
1 cup graham cracker crumbs
1/2 cup finely chopped pecans
1/4 cup light brown sugar
1/3 cup butter, melted
Mix and press into bottom of a 9″ spring form pan.
1 can (14 oz) Sweetened Condensed Milk (aka Eagle Brand)
1/4 cup frozen orange juice concentrate
1 can (16 oz) canned pumpkin
1 teas pumpkin pie spice
1 (8 oz) container frozen whipped topping, defrosted
Blend all ingredients and pour over crust. Put into freezer for at least 4 hours, covered. Spread 1 qt of vanilla softened ice cream over the top. Return to freezer, covered. Allow to stand at room temperature 5 min before serving. Serve with Praline Sauce*
1 can Sweetened Condensed Milk
1 cup light brown sugar
1/2 cup water
1 table butter
1 teas vanilla
Pour contents of can in deep casserole dish. Cover and cook in microwave 3 minutes. Stir and cook another 2-3 min. Stir in brown sugar, water and butter. Microwave an additional 1-2 min, covered. Add vanilla and stir until smooth. Cool or chill before using over pumpkin dessert.