Freezer Pumpkin Pie

Name: Freezer Pumpkin Pie
Ingredients: 1 cup ground pecans; 1/2 cup finely crushed gingersnaps; 1/4 cup sugar; 1/4 cup butter, softened; 1 cup canned pumpkin; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 quart vanilla ice cream, slightly softened

11 ingredients

2 steps

Ingredients

1 cup ground pecans
1/2 cup finely crushed gingersnaps
1/4 cup sugar
1/4 cup butter, softened
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart vanilla ice cream, slightly softened

Directions

1

In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450° for 5 minutes. Cool completely.
2

In a bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer.