Freezer Pumpkin Pie

  1. In a bowl, combine the pecans, gingersnaps, sugar and butter.
  2. Press into a 9 inch pie pan and bake at for five minutes.
  3. COOL completely.
  4. In a mixing bowl, beat 1st 6 ingredients.
  5. Stir in ice cream and mix until well-blended.
  6. Spoon into crust.
  7. Freeze until firm at least 2 to 3 hours.
  8. 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)

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