Frosty Pumpkin Ice Cream Pie (Oamc) |
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Prep Time: 10 Minutes Cook Time: 360 Minutes |
Ready In: 370 Minutes Servings: 8 |
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A twist to an all time favorite. A make-a-head treat. ***Note*** Great for OAMC. This recipe is easily doubled and freezes well. If properly wrapped this will keep 6-8 weeks in the freezer. Ingredients:
1 1/2 cups graham cracker crumbs (22 squares) |
1/2 cup melted butter |
1/4 cup granulated sugar |
1 cup canned pumpkin or 1 cup mashed cooked pumpkin |
1/2 cup brown sugar |
1/2 teaspoon salt |
1/2 teaspoon cinnamon |
1/2 teaspoon ginger |
1 quart vanilla ice cream |
1/3 cup chopped nuts (optional) |
4 tablespoons caramel topping (optional) |
cool whip (optional) |
Directions:
1. To prepare crust:.
2. Combine graham cracker crumbs with melted butter and sugar.Reserve about 3/4 cup of this mixture for topping. Press remaining crumb mixture firmly into buttered 9 inch pie plate. Chill 45 minutes before filling.
3. To prepare filling:.
4. Mix together the pumpkin, brown sugar, salt and spices. Stir ice cream to soften; then fold into pumpkin mixture. Pour into prepared crust. Combine reserved graham cracker crumbs with chopped nuts; sprinkle nut mixture over pie filling and freeze until needed.
5. When ready to serve add additional toppings carmel and whipped topping.
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