Frosty Pumpkin Pie
Yield
1 piePrep
30 minCook
20 minReady
2 hrsTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
pumpkin
mashed, cooked |
|
| ¼ | cup |
brown sugar
packed |
*
|
| 1 | teaspoon |
aromatic bitters
|
* |
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
ginger
ground |
|
| ¼ | teaspoon |
nutmeg
ground |
|
| ¼ | teaspoon |
cinnamon
ground |
|
| 4 ½ | ounces |
whipped topping, prepared
|
|
| 1 | pint |
pecan ice cream
|
* |
| 2 | tablespoons |
pecans
chopped |
|
| Crust | |||
| 1 ½ | cups |
gingersnap crumbs
|
* |
| ¼ | cup |
butter
melted |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
pumpkin
mashed, cooked |
|
| 59 | ml |
brown sugar
packed |
*
|
| 5 | ml |
aromatic bitters
|
* |
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
ginger
ground |
|
| 1.3 | ml |
nutmeg
ground |
|
| 1.3 | ml |
cinnamon
ground |
|
| 130.1 | ml/g |
whipped topping, prepared
|
|
| 473 | ml |
pecan ice cream
|
* |
| 3E+1 | ml |
pecans
chopped |
|
| Crust | |||
| 355 | ml |
gingersnap crumbs
|
* |
| 59 | ml |
butter
melted |
|
Directions
Heat oven to 350℉ (180℃).
Mix gingersnap crumbs and butter or margarine, melted.
Press firmly and evenly against bottom and side of 9 inchpie plate.
Bake 10 minutes. Cool.
FILLING: Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon.
Fold whipped topping into pumpkin mixture.
Spoon ice cream into gingersnap crust; spread to edge of crust.
Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.
Let stand at room temperature 15 minutes before serving.
Sprinkle pecans in circle on pie.
