Freezer Pumpkin Pie


Photo: flickr user Pretty Poo Eater
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Ingredients

1 cup Pecans, ground
1/2 cup Gingersnaps, ground
1/4 cup Sugar
1/4 cup Butter or margarine
1 cup Pumpkin, canned or cooked
1/2 cup Brown sugar packed
1/2 teaspoon salt
1/2 teaspoon Ground ginger
1/4 teaspoon Ground nutmeg
1 quart Vanilla ice cream, softened

Preparation

1
In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9" pie pan and bake at 450 deg for five minutes. COOL completely.
2
In a mixing bowl, beat 1st 6 ingredients. Stir in ice cream and mix until well-blended.
3
Spoon into crust. Freeze until firm at least 2 -3 hours. Store in freezer.

Tools

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About

Almost no bake and very easy. Different crust.

Tags:

pies
Holiday
vegetable
winter squash
Thanksgiving
Dessert

Yield:

12.0 servings

Added:

Friday, December 10, 2010 - 1:02am

Creator:

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