posted by Robin S 11-15-100 4:12 PM
Freezer Pumpkin Pie
Crust:
1 cup Pecans -- ground
1/2 cup Gingersnaps -- ground
1/4 cup Sugar
1/4 cup Butter or margarine softened
Filling:
1 cup Pumpkin -- canned or cooked
1/2 cup Brown sugar -- packed
1/2 tsp. Salt
1/2 tsp. Ground ginger
1/4 tsp. Ground nutmeg
1 quart Vanilla ice cream -- softened slightly
In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9" pie pan and bake at 450F degrees for five minutes. Cool completely.
In a mixing bowl, beat 1st 6 ingredients. Stir in ice cream and mix until well-blended. Spoon into crust. Freeze until firm at least 2 -3 hours.
Store in freezer.