Freezer Pumpkin Pie
Yield
1 piePrep
10 minCook
10 minReady
3 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 | cup |
pecans
ground |
|
| ½ | cup |
gingersnap cookies
|
*
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
butter
|
|
| Filling | |||
| 1 | cup |
pumpkin
canned or cooked |
|
| ½ | cup |
brown sugar
packed |
*
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| 1 | quart |
vanilla ice cream
softened |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 237 | ml |
pecans
ground |
|
| 118 | ml |
gingersnap cookies
|
*
|
| 59 | ml |
sugar
|
|
| 59 | ml |
butter
|
|
| Filling | |||
| 237 | ml |
pumpkin
canned or cooked |
|
| 118 | ml |
brown sugar
packed |
*
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 0.9 | l |
vanilla ice cream
softened |
*
|
Directions
In a bowl, combine the pecans, gingersnaps, sugar and butter.
Press into a 9 inch pie pan and bake at for five minutes.
COOL completely.
In a mixing bowl, beat 1st 6 ingredients. Stir in ice cream and mix until well-blended.
Spoon into crust. Freeze until firm at least 2 to 3 hours.
Store in freezer.
