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Freezer pumpkin pie
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| Artist: |
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| Categories: |
Desserts, Halloween, Pumpkin, Tarts & Pies, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | CRUST | | 1
| cup | Ground pecans | | 1/2
| cup | Ground ginger snaps | | 1/4
| cup | Sugar | | 1/4
| cup | Butter or margarine | | | -softened | | | FILLING | | 1
| cup | Cooked or canned pumpkin | | 1/2
| cup | Packed brown sugar | | 1/2
| tsp | Salt | | 1/2
| tsp | Ground cinnamon | | 1/2
| tsp | Ground ginger | | 1/4
| tsp | Ground nutmeg | | 1
| quart | Vanilla ice cream | | | -softened slightly |
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Procedures:
| 1 | In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well. | | 2 | Press into a 9-inch pie pan; bake at 450°F for 5 minutes. | | 3 | Cool completely. | | 4 | In a mixing bowl, beat first six filling ingredients. | | 5 | Stir in ice cream and mix until well blended. | | 6 | Spoon into crust. | | 7 | Freeze until firm, at least 2-3 hours. | | 8 | Store in freezer. | | 9 | Makes 8 servings. |
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