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 Frozen Pumpkin Pie

 

A delightful change from the traditional pumpkin pie...
 

 

 

CRUST:

 

1 cup 

 

ground pecans

 

½ cup 

 

ground gingersnaps

 

¼ cup 

 

granulated sugar

 

¼ cup 

 

butter, softened
 

 

 

 

FILLING:

 

1 cup 

 

canned pumpkin

 

½ cup 

 

packed brown sugar

 

½ tsp 

 

salt

 

½ tsp 

 

ground ginger

 

½ tsp 

 

ground cinnamon

 

¼ tsp 

 

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" pie pan. Bake 5-7 minutes.

3

In large bowl, beat pumpkin, brown sugar, salt and spices with electric mixer several minutes. Stir in softened ice cream. Pour into crust; freeze overnight.

4

Remove from freezer about 15 minutes before serving. Top with whipped cream, if desired.

Cooking Tips:
*To get finely ground crust ingredients, a food processor works best.

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