Pumpkin Blizzard Pie
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
1 pie
- Serves:
- 8
ingredients
- 1 1⁄2 cups crushed gingersnap cookies
- 1⁄4 cup butter or 1/4 cup margarine, melted
- 3⁄4 cup canned pumpkin pie filling
- 1⁄4 cup milk
- 1 quart vanilla ice cream
directions
- Preheat oven to 375°F.
- Combine first two ingredients and press in the bottom and up the sides of a 9-inch pie pan.
- Bake at 375F for 8-10 minutes.
- Cool.
- Then blend the last three ingredients together and pour into pie crust.
- Freeze.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
This had really great flavor, but I didn't love the texture .... it was icy rather than creamy (because the ice cream had to be softened to mix w/the pumpkin and then refroze, or because of the watery rather than creamy texture of the pumpkin, I'm not sure). My mother on the other hand liked the texture because she prefers lighter desserts. The gingersnap crust is a great idea, definitely a keeper for me, and something I'll use w/other pies as well. Thanks for posting it!
RECIPE SUBMITTED BY
Pamela
Winnipeg, Manitoba