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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 3 |
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I haven't had a chance to try this yet, but it looks like a great Summer dessert for pumpkin fans! Prep time does not include time to bake the crust or to freeze pie. Ingredients:
1 9 inch pie shell, baked |
1 cup pumpkin puree |
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 or 1 quart soy ice cream, softened |
Directions:
1. Combine pumpkin, brown sugar, salt, and spices with a rotary beater.
2. Blend in ice cream.
3. Pour into pie shell; freeze until firm.
4. Serve frozen, garnished with whipped cream if desired.
5. Note: This pie can be dairy-free if a non-dairy crust and soy ice cream are used!
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