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Ingredients
| gingersnaps (crushed): 1 1/2 cups |
| granulated sugar: 1 Tbl |
| salted butter: 1/4 cup (melted) |
| pumpkin puree: 1 cup |
| granulated sugar: 1 cup |
| salt: 1/2 tsp |
| ground ginger: 1/2 tsp |
| ground cinnamon: 1/2 tsp |
| ground nutmeg: 1/4 tsp |
| frozen whipped topping: 2 cups (thawed) |
| vanilla ice cream: 2 cups (softened) |
Frozen Pumpkin Pie
Credit: AllRecipes
User rating:
"This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like."
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Prep Time
30 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
Directions
- 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.