Yield: 8 servings
Prep Time: 20 min
Cook Time: 5 min
1 cup ground pecans
1/2 cup ground gingersnaps
1/4 cup granulated white sugar
4 tablespoons (1/2 stick) salted butter, softened
1 cup canned unsweetened pumpkin puree
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 quart French Vanilla ice cream
1. Preheat oven to 450 degrees F.
2. To prepare crust: Combine pecans, crumbs, sugar and butter. Press into the bottom of a 9-inch pie pan. Bake 5 to 7 minutes. Let cool.
3. In a large bowl, beat the pumpkin, brown sugar, salt and spices with electric mixer for several minutes. Stir in the softened ice cream. Pour into the crust; freeze overnight.
4. Remove from freezer about 15 minutes before serving. Top with whipped cream, if desired.
*If you are preparing this recipe as gluten-free, just be sure to use GF Gingersnaps, and use a brand of vanilla ice cream that is known to be GF
*To get finely ground crust ingredients, a food processor works best.