Frozen Pumpkin Crumble
Yield
6 servingsPrep
20 minCook
10 minReady
2 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| ¼ | cup |
sugar
granulated |
|
| ½ | cup |
butter
melted |
|
| filling | |||
| 1 | can |
canned pumpkin purée
or 1 3/4 cups homemade |
*
|
| 2 | cups |
ice cream
vanilla or maple |
|
| ¼ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
cinnamon
|
|
| ½ | teaspoon |
ginger
ground |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| crust | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 59 | ml |
sugar
granulated |
|
| 118 | ml |
butter
melted |
|
| filling | |||
| 1 | can |
canned pumpkin purée
or 1 3/4 cups homemade |
*
|
| 473 | ml |
ice cream
vanilla or maple |
|
| 1.3 | ml |
nutmeg
|
|
| 2.5 | ml |
cinnamon
|
|
| 2.5 | ml |
ginger
ground |
|
Directions
Preheat oven to 375℉ (190℃).
Combine crust ingredients in bowl and mix well.
Set aside ¼ cup for topping.
Pat remaining mixture into 9 inch round pie pan or oven proof dish.
Bake 10 minutes.
Cool.
Mix together all filling ingredients (ice cream should be softened) with fork or large spoon.
Turn into cooled pie shell; smooth top with knife.
Sprinkle reserved crumbs mixture on top.
Freeze until firm, at least 2 hours.
Remove from freezer about 15 minutes before serving.
