Dates and walnuts stud this melt-in-your-mouth crust that encloses the pumpkin ice cream filling.
1. In 2-quart saucepan combine dates and water. Cook and stir over low heat until
mixture forms soft paste. Add margarine and stir until combined. Remove from heat.
2. Add KELLOGG'S CORN FLAKES cereal, granulated sugar and nuts to date paste.
Mix well. Press mixture evenly and firmly in bottom and on side of 9-inch pie pan
to form crust. Chill.
3. Combine pumpkin, brown sugar, salt, spices and ice cream in large mixing
bowl. Thoroughly mix. Spread in chilled cereal crust. Freeze until firm. Remove
from freezer and let stand about 10 minutes before cutting. Garnish with whipped
topping, chopped nuts or ginger, if desired.