Freezer pumpkin pie

8 Servings

Ingredients

Quantity Ingredient
1 cup Ground pecans
½ cup Ground ginger snaps
¼ cup Sugar
¼ cup Butter or margarine, softened
1 cup Cooked or canned pumpkin
½ cup Packed brown sugar
½ teaspoon Salt
½ teaspoon Ground cinnamon
½ teaspoon Ground ginger
¼ teaspoon Ground nutmeg
1 quart Vanilla ice cream, softened slightly

Directions

CRUST

FILLING

In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well.

Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely.

In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer.

Makes 8 servings.

Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine * The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA Posted to MC-Recipe Digest V1 #705 by Lisa Clarke <lisa@...> on Aug 1, 9

Related recipes