hites until foamy, add the cream of tartar, and beat until
Spoon ice cream into pie shell.
Freeze until firm.
In a medium bowl, combine pumpkin and spice mix well.
Add whipped cream topping and mix well.
Spoon pumpkin mixture over ice cream. Sprinkle peanuts on top.
Line pie shell with ice cream.
Make layer 1/2-inch thick. Place in freezer.
Blend together the pumpkin, sugar, nutmeg, ginger, cinnamon and salt.
Whip cream until stiff; fold into pumpkin mixture.
Spoon over ice cream in pie shell.
Return to freezer for at least 2 hours.
Let stand at room temperature 5 minutes before cutting.
Transfer to a 9 inch pie pan. Mix in the butter
Freeze pie crusts and a large metal bowl 10 minutes.
Meanwhile, soften 2 pints ice cream at room temperature.
Scrape ice cream and pie mix into chilled bowl; mix until blended (a potato masher works well).
Divide between pie crusts. Freeze 2 hours, or until hard.
Slightly soften remaining ice cream. Using an ice cream spade or scoop, top pies with ice cream.
Freeze 30 minutes, or wrap airtight and freeze up to 1 month.
Decorate with small candy pumpkins, if desired.
For Crust:
Mix together the crust ingredients and press into a 9-inch pie pan.
Bake crust at 375\u00b0F for 8 minutes.
Cool completely.
For filling:
Soften ice cream in a large bowl.
Mix the remaining filling ingredients in with the ice cream.
For pie:
Pour the pie filling ingredients into the cooled crust.
Place in freezer until set before serving.
nch pie pan. Refrigerate about 30 minutes.
Filling: Spoon softened ice cream
Blend cookies, butter and sugar.
Press into 9-inch pie pan. Refrigerate for 10 to 15 minutes.
In large bowl, combine ice cream and cinnamon.
Spoon into chilled crust and freeze.
Combine brown sugar, ginger, cloves and pumpkin.
Blend well.
Fold in whipped topping.
Spoon over ice cream in crust.
Freeze 3 hours or until firm.
Let stand at room temperature for 15 to 20 minutes before serving.
Top with sauce.
(Cook caramel topping and pecans over medium heat, stir constantly.)
Soften ice cream; mix with pumpkin and honey.
Add spices and pecans. Mix together well in large mixing bowl.
Pour into shell; freeze overnight.
Set out ten minutes before cutting.
Top with Cool Whip.
Mix pumpkin and ice cream in large mixing bowl.
Cream until well mixed.
Spoon into pie shell.
Freeze 1 hour.
Bake and cool pie shell.
Combine ice cream, pumpkin, honey, spices, and salt.
Blend well and pour into pie shell.
Sprinkle with chopped pecans.
Freeze until serving time.
To serve garnish with whipped cream and pecan halves.
Spoon ice cream into pie shell. Freeze until firm.
Spoon ice cream evenly over bottom of pie shell. Store in freezer while preparing pumpkin mixture.
Combine quickly, but gently, the ice cream, pumpkin, sugar and spices.
Spread into crust.
Freeze until firm (1 hour or overnight).
Serve with whipped topping.
Mix together pumpkin and brown sugar.
Add spices and salt. Mix well.
Stir in softened ice cream and continue stirring until well blended.
Pour into 9-inch baked pie crust; sprinkle with nuts and freeze until firm.
wire rack.
Combine pumpkin and next 4 ingredients (through
Bake pie shell and chill.
Spread ice cream evenly over cold pie shell and freeze.
Combine brown sugar, pumpkin, spices and salt; bring to a boil, stirring constantly.
Cool.
Beat in softened ice cream. Add pecans.
Spread in pastry shell; freeze until firm.
Garnish with whipped cream and pecan halves.
Combine first 7 ingredients.
Bring just to a boil, stirring constantly.
Cool; beat in softened ice cream.
Add nuts.
Spread in pie shell and freeze until firm.
Garnish with whipped cream and nuts if desired.
Combine flavorings in medium bowl.
Place ice cream in large bowl.
Divide into fourths.
Microwave at 50% (Medium) 45 to 60 seconds, or until slightly softened.
Do not let ice cream melt! Mix flavorings at lowest speed of electric mixer until well distributed.
Spoon filling into pie shell.
Top with chopped walnuts or pecans.
Freeze for 2 hours or overnight.