Freezer Pumpkin Pie With Gingersnap Crumb Crust
- CRUST
- 1 1/2 cups gingersnap crumbs
- 1/4 cup sifted powdered sugar
- 1/3 cup melted butter or 1/3 cup margarine
- PUMPKIN PIE
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1/8 teaspoon salt
- 1 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/8 teaspoon clove
- 1 quart vanilla ice cream, softened but not melted
- whipped cream (to garnish top of pie before serving)
- 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.
gingersnap crumbs, powdered sugar, butter, pumpkin pie, pumpkin puree, brown sugar, salt, cinnamon, nutmeg, clove, vanilla ice cream, whipped cream
Taken from www.food.com/recipe/freezer-pumpkin-pie-with-gingersnap-crumb-crust-323563 (may not work)