Recipe Frozen Pumpkin Pie (Pie)

Required Ingredients:

• 1 1/2 cups crushed gingersnap cookies
• 1 tablespoon white sugar
• 1/4 cup butter, melted
• 1 cup pumpkin puree
• 1 cup white sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 cups frozen whipped topping, thawed
• 2 cups vanilla ice cream, softened

Preparing/Cooking:

• Preheat oven to 300 degrees F (150 degrees C).
• In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar.
• Stir in melted butter or margarine.
• Press mixture evenly into a 9 inch pie plate.
• Bake for 15 minutes.
• Allow to cool.
• In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg.
• Stir until thoroughly mixed.
• Fold in whipped topping.
• Spread ice cream in an even layer in bottom of cooled gingersnap crust.
• Pour pumpkin mixture over ice cream.
• Freeze at least 2 hours before serving.
• Garnish with whipped topping and crushed gingersnaps if desired.

Back to Recipes

Recipes by letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | Y | Z