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:


  • 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

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