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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
Ingredients
- 1 cup ground pecans
- 1/2 cup finely crushed gingersnaps
- 1/4 cup sugar
- 1/4 cup butter, softened
- FILLING:
- 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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