Freezer Pumpkin Pie
Serving Size : 1
Ingredients for prepare Freezer Pumpkin Pie
:
| Amount | Measure | Ingredient - Preparation Method |
Radis bgmb90b
crust
freezer pumpkin pie |
| 1 | c | Pecans - ground |
| 1/2 | c | Gingersnaps - ground |
| 1/4 | c | Sugar |
| 1/4 | c | Butter - or margarine |
filling
freezer pumpkin pie |
| 1 | c | Pumpkin - canned or cooked |
| 1/2 | c | Brown sugar - packed |
| 1/2 | ts | -salt |
| 1/2 | ts | Ground ginger |
| 1/4 | ts | Ground nutmeg |
| 1 | qt | Vanilla ice cream - softened |
recipe Freezer Pumpkin Pie
1. In a bowl, combine the pecans, gingersnaps,
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sugar and butter; mix well. Press into a 9" pie pan and bake at 450
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deg for five minutes. COOL completely. 2. In a mixing bowl, beat 1st
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6 ingredients. Stir in ice cream and mix until well-blended. 3. Spoon into crust. Freeze until firm at
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least 2 -3 hours. Store in freezer. NOTE: almost no bake and very easy. Different crust.
Freezer Pumpkin Pie
SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;
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