Freezer Pumpkin Pie
Vera Reid of Laramie, Wyoming puts a cool twist on tradition with this wonderful do-ahead dessert. Gingersnaps and pecans form the delicious baked crust for this pie's pumpkin and ice cream filling.
Directions In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450° for 5 minutes. Cool completely. In a bowl, beat first six filling...
- Yield: 6-8 servings
- Cooking time: 5 Min
- Rating: 5/5
- Publisher: Tasteofhome.com
- 1 cup ground pecans
- 1/2 cup finely crushed gingersnaps
- 1/4 cup sugar
- 1/4 cup butter, softened
- 1 cup canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 quart vanilla ice cream, slightly softened
Related recipes like Freezer Pumpkin Pie
Get DECORATIVE CENTERPIECES Pumpkin Patch Centerpiece Recipe from Food Network...
"So moist and yummy! You'd never know they were gluten-free unless I told you so! I prefer to buy my...
The ultimate combination of pumpkin pie and bread pudding. Pumpkin ... 6. Gluten Free Pumpkin Pie Filling Recipe Have your pie crust ready to receive this ...