Freezer Pumpkin Pie With Gingersnap Crumb Crust
photo by AcadiaTwo
- Ready In:
- 8hrs 20mins
- Ingredients:
- 11
- Serves:
-
8
ingredients
-
CRUST
- 354.88 ml gingersnap crumbs
- 59.14 ml sifted powdered sugar
- 78.78 ml melted butter or 78.78 ml margarine
-
PUMPKIN PIE
- 236.59 ml canned pumpkin puree
- 118.29 ml brown sugar
- 0.61 ml salt
- 4.92 ml cinnamon
- 1.23 ml nutmeg
- 0.61 ml clove
- 946.0 ml vanilla ice cream, softened but not melted
- whipped cream (to garnish top of pie before serving)
directions
- For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
- Press firmly into bottom and up the sides of a 9-inch pie plate.
- Bake 375 degrees F for 4-5 minutes; cool completely before filling.
- For the pie; in a bowl combine the first 6 ingredients until blended.
- Fold in the soft ice cream until thoroughly combined.
- Spoon into prepared crust.
- Freeze 8 hours or overnight.
- Allow the pie to sit at room temperature for 8 minutes before slicing.
- Serve each piece topped with whipped cream.
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