Pumpkin Mousse Ice Cream Pie |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 8 |
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PUMPKIN MOUSSE ICE CREAM PIE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Parnell Estate in McKinney, Texas in 1984. Ingredients:
1-1/4 cup crushed gingersnap cookies |
1/3 cup butter melted |
1/4 cup granulated sugar |
2 cups vanilla ice cream softened |
1 cup solid pumpkin |
3/4 cup sugar |
1-1/2 teaspoons pumpkin pie spice |
1 cup whipping cream |
1/2 teaspoon vanilla extract |
Directions:
1. Preheat oven to 375.
2. Combine crushed cookies, butter and sugar in small bowl.
3. Press into bottom and sides of a pie plate.
4. Bake for 8 minutes then cool completely.
5. Spread softened ice cream over gingersnap crust then freeze for two hours or until firm.
6. Combine pumpkin, sugar and pumpkin spice in a medium bowl.
7. In small mixing bowl beat whipping cream and vanilla until stiff peaks form.
8. Fold into pumpkin mixture then spoon over ice cream and freeze for 1 hour.
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