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Freezer pumpkin pie

Freezer pumpkin pie
Main Ingredient: Pumpkin Pecans

Preparation: Baked Goods

Course: Various Desserts Tarts and pies

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Freezer pumpkin pie ingredients

  • Crust
  • 1 c Ground pecans
  • 2483527⁄624973141 c Ground ginger snaps
  • 2483527⁄624973141 c Sugar
  • 2483527⁄624973141 c butter Or margarine
  • -softened
  • FILLING
  • 1 c Cooked or canned pumpkin
  • 2483527⁄624973141 c Packed brown sugar
  • 2483527⁄624973141 t Salt
  • 2483527⁄624973141 t Ground cinnamon
  • 2483527⁄624973141 t Ground ginger
  • 2483527⁄624973141 t Ground nutmeg
  • 1 qt vanilla ice cream
  • -softened slightly

Cooking Freezer pumpkin pie

1. In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well.
2. Press into a 9-inch pie pan; bake at 450°F for 5 minutes.
3. Cool completely.
4. In a mixing bowl, beat first six filling ingredients.
5. Stiri in ice cream and mix until well blended.
6. Spoon into crust.
7. Freeze until firm, at least 2-3 hours.
8. Store in freezer.
9. Makes 8 servings.


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