Freezer pumpkln pie
1 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
1 | cup | Pecans -- ground |
½ | cup | Gingersnaps -- ground |
¼ | cup | Sugar |
¼ | cup | Butter or margarine -- |
Softened | ||
FILLING: | ||
1 | cup | Cooked pumpkin -- or canned |
½ | cup | Packed brown sugar |
½ | teaspoon | Salt |
½ | teaspoon | Ground cinnamon |
½ | teaspoon | Ground glnger |
¼ | teaspoon | Ground nutmeg |
1 | quart | Vanilla ice cream -- |
Softened slightly |
Directions
In a bowl, combine the pecans, ginger snaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450 deg. 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. Yield: 6-8 serving
Recipe By : Taste of Home
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