Freezer Pumpkin Pie
- 1 cup pecans ground
- 1/2 cup gingersnap cookies
- 1/4 cup sugar
- 1/4 cup butter
- 1 cup pumpkin canned or cooked
- 1/2 cup brown sugar packed
- 1/2 teaspoon salt
- 1/2 teaspoon ginger ground
- 1/4 teaspoon nutmeg ground
- 1 quart vanilla ice cream softened
- In a bowl, combine the pecans, gingersnaps, sugar and butter.
- Press into a 9 inch pie pan and bake at for five minutes.
- COOL completely.
- In a mixing bowl, beat 1st 6 ingredients.
- Stir in ice cream and mix until well-blended.
- Spoon into crust.
- Freeze until firm at least 2 to 3 hours.
- Store in freezer.
pecans ground, cookies, sugar, butter, pumpkin, brown sugar, salt, ginger ground, nutmeg ground, vanilla ice cream
Taken from recipeland.com/recipe/v/freezer-pumpkin-pie-46634 (may not work)