Freezer Pumpkin Pie
Serving Size : 1
Ingredients for prepare Freezer Pumpkin Pie
:
| Amount | Measure | Ingredient - Preparation Method |
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CRUST
Ђ
freezer pumpkin pie |
| 1 | cup | pecans - ground |
| 1/2 | cup | gingersnaps - ground |
| 1/4 | cup | sugar |
| 1/4 | cup | butter - or margarine |
softened
FILLING
Ђ
freezer pumpkin pie |
| 1 | cup | pumpkin - canned or cooked |
| 1/2 | cup | brown sugar - packed |
| 1/2 | teaspoon | salt |
| 1/2 | teaspoon | ground ginger |
| 1/4 | teaspoon | ground nutmeg |
| 1 | quart | vanilla ice cream - softened |
recipe Freezer Pumpkin Pie
1. In a bowl, combine the pecans, gingersnaps, sugar and
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butter; mix well. Press into a 9" pie pan and bake at
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450 deg for five minutes. COOL completely. 2. In a mixing bowl, beat 1st 6
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ingredients. Stir in ice cream and mix until well-blended. 3. Spoon into crust. Freeze until firm at least 2
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-3 hours. Store in freezer. NOTE: almost no bake and very easy. Different crust.
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SOURCE: TASTE OF HOME Magazine; October/November 1994 issue; Submitted to RecipeLu List by Ruth by PookyPook on Jan
no cook no refrigeration recipe
24, 1998.
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