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-> [Halloween, Pumpkin, Tarts & Pies, Vegetables] -> [Change-of-pace pumpkin pie Recipe] |
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Change-of-pace pumpkin pie
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| Artist: |
_ |
| Categories: |
Halloween, Pumpkin, Tarts & Pies, Vegetables |
| Yield: |
8 |
| Rating: |
0 |
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Ingredients:
| | CRUST | | 1 1/2
| cup | Graham cracker crumbs | | 6
| tbsp | Butter, melted | | 1
| tbsp | Sugar | | 1
| tsp | Ginger, ground | | | FILLING | | 1
| pint | Ice cream, vanilla, softened | | 1
| cup | Pumpkin, canned | | 3/4
| cup | Sugar | | 1/2
| tsp | Ginger, ground | | 1/2
| tsp | Cinnamon | | 1/2
| tsp | Salt | | 1/4
| tsp | Nutmeg | | 1
| cup | Cream, whipping | | 1/2
| tsp | Vanilla | | | Pecan halves |
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Procedures:
| 1 | Crust: mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate. | | 2 | Make for 15 minutes at 350°F; cool completely and refrigerate until ready to fill. | | 3 | Filling: spread ice cream over crust and freeze until ice cream is firm. | | 4 | Blend the pumpkin, sugar, spices and salt in a large bowl. | | 5 | In another bowl, beat the cream and vanilla until soft peaks form. | | 6 | Fold the whipped cream into the pumpkin mixture. | | 7 | Spread on top of the ice cream and crust, forming peaks. | | 8 | Place pecans on top. | | 9 | Freeze until set. | | 10 | Soften in refrigerator slightly before serving |
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