Freezer Pumpkin Pie With Gingersnap Crumb Crust |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 8 |
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make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste - cooking time is chilling time. Ingredients:
1 1/2 cups gingersnap crumbs |
1/4 cup sifted powdered sugar |
1/3 cup melted butter or 1/3 cup margarine |
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) |
Directions:
1. For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
2. Press firmly into bottom and up the sides of a 9-inch pie plate.
3. Bake 375 degrees F for 4-5 minutes; cool completely before filling.
4. For the pie; in a bowl combine the first 6 ingredients until blended.
5. Fold in the soft ice cream until thoroughly combined.
6. Spoon into prepared crust.
7. Freeze 8 hours or overnight.
8. Allow the pie to sit at room temperature for 8 minutes before slicing.
9. Serve each piece topped with whipped cream.
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