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