Freezer Pumpkin Pie Recipe
Yield: 8 servingsYield: 8 servings
Recipe by luhu.jp
Ingredients:
CRUST
1 cup: ground pecans,
1/2 cup: ground ginger snaps,
1/4 cup: sugar,
1/4 cup: butter or margarine, softened,
FILLING
1 cup: cooked or 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, softened slightl, y
Directions:
In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well.
Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely.
In a mixing 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.
Makes 8 servings.
Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Yield: 8 servings
Source from luhu.jp
Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely.
In a mixing 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.
Makes 8 servings.
Source: Vera Reid of Laramie, Wyoming, Home Cooking Magazine
* The Polka Dot Palace BBS 1-201-822-3627. Posted by LISA
Yield: 8 servings
Source from luhu.jp