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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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âThe holidays are the perfect time to try this quick twist on a traditional pumpkin pie,â suggests Marion Stoll, Dent, Minnesota. âI often make it ahead, so it goes from freezer to feast!â Ingredients:
1 quart vanilla ice cream, softened |
3/4 cup canned pumpkin |
1/4 cup honey |
1/2 teaspoon ground cinnamon |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
dash ground nutmeg |
dash ground cloves |
1 graham cracker crust (9 inches) |
whipped topping and pecan halves, optional |
Directions:
1. In a large bowl, combine the first eight ingredients; beat until smooth. Spoon into crust. Cover and freeze for 2 hours or until firm.
2. Remove from the freezer 15 minutes before serving. Garnish with whipped topping and pecans if desired. Yield: 6-8 servings.
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