Freezer Pumpkin Pie With Gingersnap Crumb Crust - cooking recipe

Ingredients
    CRUST
    1 1/2 cups gingersnap crumbs
    1/4 cup sifted powdered sugar
    1/3 cup melted butter or 1/3 cup margarine
    PUMPKIN PIE
    1 cup canned pumpkin puree
    1/2 cup brown sugar
    1/8 teaspoon salt
    1 teaspoon cinnamon
    1/4 teaspoon nutmeg
    1/8 teaspoon clove
    1 quart vanilla ice cream, softened but not melted
    whipped cream (to garnish top of pie before serving)
Preparation
    For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
    Press firmly into bottom and up the sides of a 9-inch pie plate.
    Bake 375 degrees F for 4-5 minutes; cool completely before filling.
    For the pie; in a bowl combine the first 6 ingredients until blended.
    Fold in the soft ice cream until thoroughly combined.
    Spoon into prepared crust.
    Freeze 8 hours or overnight.
    Allow the pie to sit at room temperature for 8 minutes before slicing.
    Serve each piece topped with whipped cream.

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