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Pumpkin Ice-Cream Pie

1/3 c Butter or margarine; at room
2 c Cinnamon graham-cracker;
-crumbs (15 double cr
1 qt Orange sherbert; slightly
1 cn (16 ozs) solid-pack; pumpkin
1 pt Vanilla ice cream; slightly
1 ts Vanilla extract
For garnish:
1 c Heavy cream; whipped stiff

Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours ahead. CRUST: candied orange peel, cut in diamonds 1. Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate ready. 2 Bake 8 minutes or until lightly browned. Cool on wire rack.
4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just unti Return to Freezer. 7. About 10 minutes before serving without garnish:

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