Change-Of-Pace Pumpkin Pie
Yield
8 servingsPrep
10 minCook
15 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 6 | tablespoons |
butter
melted |
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
ginger
ground |
|
| Filling | |||
| 1 | pint |
ice cream
vanilla, softened |
*
|
| 1 | cup |
pumpkin
canned |
|
| ¾ | cup |
sugar
|
|
| ½ | teaspoon |
ginger
ground |
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
nutmeg
|
|
| 1 | cup |
heavy whipping cream
|
|
| ½ | teaspoon |
vanilla extract
|
|
| 1 | x |
pecan halves
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 9E+1 | ml |
butter
melted |
|
| 15 | ml |
sugar
|
|
| 5 | ml |
ginger
ground |
|
| Filling | |||
| 473 | ml |
ice cream
vanilla, softened |
*
|
| 237 | ml |
pumpkin
canned |
|
| 177 | ml |
sugar
|
|
| 2.5 | ml |
ginger
ground |
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
nutmeg
|
|
| 237 | ml |
heavy whipping cream
|
|
| 2.5 | ml |
vanilla extract
|
|
| 1 | x |
pecan halves
|
*
|
Directions
CRUST: Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate.
Bake for 15 minutes at 350℉ (180℃) F; cool completely and refrigerate until ready to fill.
FILLING: Spread ice cream over crust and freeze until ice cream is firm.
Blend the pumpkin, sugar, spices and salt in a large bowl.
In another bowl, beat the cream and vanilla until soft peaks form.
Fold the whipped cream into the pumpkin mixture. Spread on top of the ice cream and crust, forming peaks.
Place pecans on top.
Freeze until set.
Soften in refrigerator slightly before serving.
