Freezer Pumpkin Pie

  Desserts

This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling.

Freezer Pumpkin Pie

Average Rating: 5

TOTAL TIME: Prep: 15 min. + freezing Bake: 5 min. + cooling
YIELD: 6-8 servings.

Ingredients

  • 1 cup ground pecans
  • 1/2 cup finely crushed gingersnaps
  • 1/4 cup sugar
  • 1/4 cup butter, softened

  • FILLING:
  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 quart vanilla ice cream, slightly softened
  • Whipped cream, optional

Instructions

  • 1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450° for 5 minutes. Cool completely.
  • 2. In a bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. If desired, top with whipped cream and additional crushed gingersnaps.

Nutrition Facts

1 slice: 371 calories, 20g fat (9g saturated fat), 44mg cholesterol, 327mg sodium, 46g carbohydrate (36g sugars, 1g fiber), 5g protein.

Tags