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Freezer Pumpkin Pie

  • 6servings
  • 5minutes

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsLipids, Carbohydrates
VitaminsA, D
MineralsZinc, Natrium, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 cup ground pecans

  2. 1/2 cup ground gingersnaps

  3. 1/4 cup sugar

  4. 1/4 cup butter or margarine, softened

  5. FILLING:

  6. 1 cup canned or cooked pumpkin

  7. 1/2 cup packed brown sugar

  8. 1/2 teaspoon salt

  9. 1/2 teaspoon ground cinnamon

  10. 1/2 teaspoon ground ginger

  11. 1/4 teaspoon ground nutmeg

  12. 1 quart vanilla ice cream, slightly softened

Instructions Jump to Ingredients ↑

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

  2. 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.

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