Freezer Pumpkin Pie
By: Yuna Wu
Published: Friday, December 10, 2010 - 1:02am

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.

About


Almost no bake and very easy. Different crust.