Change-of-pace pumpkin pie
8 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1½ | cup | Graham cracker crumbs |
6 | tablespoons | Butter; melted |
1 | pint | Ice cream, vanilla; softened |
1 | cup | Pumpkin, canned |
¾ | cup | Sugar |
½ | teaspoon | Ginger, ground |
½ | teaspoon | Cinnamon |
1 | tablespoon | Sugar |
1 | teaspoon | Ginger, ground |
½ | teaspoon | Salt |
¼ | teaspoon | Nutmeg |
1 | cup | Cream, whipping |
½ | teaspoon | Vanilla |
Pecan halves |
Directions
CRUST
FILLING
CRUST: Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate. Make for 15 minutes at 350øF; cool completely and refrigerate until ready to fill. FILLING: Spread ice cream over crust and freeze until ice cream is firm. Blend the pumpkin, sugar, spices and salt in a large bowl. In another bowl, beat the cream and vanilla until soft peaks form. Fold the whipped cream into the pumpkin mixture. Spread on top of the ice cream and crust, forming peaks. Place pecans on top. Freeze until set. Soften in refrigerator slightly before serving.
From Scott Welliver, Episoft Systems
Related recipes
- Creamy pumpkin pie
- Festive pumpkin pie
- Frozen pumpkin pie
- Halloween pumpkin pie
- Holiday pumpkin pie
- Impossible pumpkin pecan pie
- Impossible pumpkin pecan pie *
- Impossible pumpkin pie
- Impossible pumpkin pie 3
- Instant pumpkin pie
- Magic pumpkin pie
- My pumpkin pie
- Party pumpkin pie
- Pumpkin pie
- Pumpkin pie 2
- Pumpkin pie 3
- Pumpkin pie 5
- Pumpkin pieless
- Pumpkin spice pie
- Traditional pumpkin pie