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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