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