Freezer Pumpkin Pie

FREEZER PUMPKIN PIE

1 Preparation Time :

Categories : Pies Holiday

Amount Measure Ingredient -- Preparation Method -- -- --

ELAINE RADIS BGMB90B

--CRUST-- -- €

1 c Pecans -- ground

1/2 c Gingersnaps -- ground

1/4 c Sugar

1/4 c Butter -- OR margarine

softened --FILLING-- -- €

1 c Pumpkin -- canned or cooked

1/2 c Brown sugar -- packed

1/2 t Salt

1/2 t Ground ginger

1/4 t Ground nutmeg

1 qt Vanilla ice cream -- softened

slightly

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.

NOTE: almost no bake and very easy. Different crust.

SOURCE: TASTE OF HOME Magazine ; October/November 1994

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