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Freezer Pumpkin Pie Recipe

Vera Reid of Laramie, Wyoming puts a cool twist on tradition with this wonderful do-ahead dessert. Gingersnaps and pecans form the delicious baked crust for this pie's pumpkin and ice cream filling.

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Freezer Pumpkin Pie Recipe

Prep: 15 min. + freezing Bake: 5 min. + cooling

Yield: 6-8 Servings

15 5 20

Ingredients

1 cup ground pecans
1/2 cup finely crushed gingersnaps
1/4 cup sugar
1/4 cup butter, softened
FILLING:
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart vanilla ice cream, slightly softened

Directions

In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450° for 5 minutes. Cool completely.
In a 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. Yield: 6-8 servings.

Nutritional Facts 1 serving (1 slice) equals 371 calories, 20 g fat (9 g saturated fat), 44 mg cholesterol, 327 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.

Originally published as Freezer Pumpkin Pie in Taste of Home October/November 1994, p13

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Freezer Pumpkin Pie

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(1-1) of 1 reviews

Reviewed on Apr. 04, 2011 by abbie2005

This was absolutely delicious! I liked it better than regular pumpkin pie, so it was that good! Instead of regular vanilla ice cream, I used fat free vanilla frozen yogurt and it turned out great!