Freezer Pumpkin Pie

by Elaine Radis

Prep time: 0:20

Servings: 8 servings

INGREDIENTS

Crust:
1 cup pecans, ground
1/2 cup ground gingersnaps
1/4 cup sugar
1/4 cup butter or margarine, softened

Filling:
1 cup pumpkin, canned or cooked
1/2 cup brown sugar, packed
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 qt. vanilla ice cream, softened slightly

INSTRUCTIONS

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

CHEF COMMENTS

Almost no bake and very easy. Different crust.

Tagged: desserts, pies, pumpkinpie add tags

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