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Freezer Pumpkin Pie




Source of Recipe


astray.com


List of Ingredients




Yield: 8 Servings

1 c Ground pecans
½ c Ground ginger snaps
¼ c Sugar
¼ c Butter or margarine, softened
1 c Cooked or canned pumpkin
½ c Packed brown sugar
½ ts Salt
½ ts Ground cinnamon
½ ts Ground ginger
¼ ts Ground nutmeg
1 qt Vanilla ice cream, softened slightly



Recipe



In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely. In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. Makes 8 servings.