Frosty Pumpkin Pie
Serving Size : 8
Ingredients for prepare Frosty Pumpkin Pie
:
| Amount | Measure | Ingredient - Preparation Method |
Hagfors gxdb48a
frosty pumpkin pie |
| 1 | c | Pumpkin - mashed & cooked |
| 1/4 | c | Brown sugar - packed |
| 1 | t | Aromatic bitters |
| 1/2 | ts | Salt |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground nutmeg |
| 1/4 | ts | Ground cinnamon |
| 4 1/2 | oz | Frozen whipped topping - thaw |
| 1 | pt | Butter pecan ice cream - slig |
| 2 | tb | Pecans - chopped |
Crust
frosty pumpkin pie |
| 1 1/2 | c | Gingersnap crumbs |
| 1/4 | c | Butter or margarine - melted |
recipe Frosty Pumpkin Pie
CRUST: Heat oven to 350-degrees. Mix gingersnap crumbs and butter
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or margarine, melted. Press firmly and evenly against bottom and side of 9" pie plate. Bake 10 minutes. Cool. FILLING:
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Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream
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into gingersnap crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze
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uncovered at least 3 hours. Let stand at room temperature 15 minutes before serving. Sprinkle pecans
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in circle on pie. (Betty Crocker's Step-by-Step Recipes)
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