Freezer Pumpkin Pie

 

November 23, 2022

TOTAL TIME: Prep: 15 min. + freezing Bake: 5 min. + cooling YIELD: 8 servings.

This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. —Vera Reid, Laramie, Wyoming

Ingredients

1 cup ground pecans

1/2 cup finely crushed gingersnaps

1/4 cup sugar

1/4 cup butter, softened

FILLING:

1 cup canned pumpkin

1/2 cup packed brown sugar

1/2 teaspoon salt

1/2 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1 quart vanilla ice cream, slightly softened

Whipped cream, optional

Directions

1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie plate; bake at 450° for 5 minutes. Cool completely.

2. In a bowl, beat first 6 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. If desired, top with whipped cream and additional crushed gingersnaps.

© 2022 RDA Enthusiast Brands, LLC

 

Reader Comments(0)

 
 

Powered by ROAR Online Publication Software from Lions Light Corporation
© Copyright 2024