Change-of-pace pumpkin pie

Yield: 8 servings

Measure 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

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

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