Freezer Pumpkin Pie
Source of Recipe
astray.com
List of Ingredients
Yield: 8 Servings
1 c Ground pecans
� c Ground ginger snaps
� c Sugar
� c Butter or margarine, softened
1 c Cooked or canned pumpkin
� c Packed brown sugar
� ts Salt
� ts Ground cinnamon
� ts Ground ginger
� ts Ground nutmeg
1 qt Vanilla ice cream, softened slightly
Recipe
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.
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