Taste of Home
Freezer Pumpkin Pie
TOTAL TIME: Prep: 15 min. + freezing Bake: 5 min. + cooling
YIELD: 8 servings.
This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. —Vera Reid, Laramie, Wyoming
Ingredients
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1 cup ground pecans
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1/2 cup finely crushed gingersnaps
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1/4 cup sugar
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1/4 cup butter, softened
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FILLING:
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1 cup canned pumpkin
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1/2 cup packed brown sugar
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1/2 teaspoon salt
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1/2 teaspoon ground cinnamon
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1/2 teaspoon ground ginger
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1/4 teaspoon ground nutmeg
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1 quart vanilla ice cream, slightly softened
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Whipped cream, optional
Directions
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1.
In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie plate; bake at 450° for 5 minutes. Cool completely.
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2.
In a bowl, beat first 6 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. If desired, top with whipped cream and additional crushed gingersnaps.
Nutrition Facts
1 piece: 371 calories, 20g fat (9g saturated fat), 44mg cholesterol, 327mg sodium, 46g carbohydrate (36g sugars, 1g fiber), 5g protein.
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