Freezer Pumpkin Pie

* Exported from MasterCook *

FREEZER PUMPKIN PIE

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Pies Holiday

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
ELAINE RADIS BGMB90B
---------------------------CRUST----------
-- €
1 c Pecans -- ground
1/2 c Gingersnaps -- ground
1/4 c Sugar
1/4 c Butter -- OR margarine
softened
--------------------------FILLING---------
-- €
1 c Pumpkin -- canned or cooked
1/2 c Brown sugar -- packed
1/2 t Salt
1/2 t Ground ginger
1/4 t Ground nutmeg
1 qt Vanilla ice cream -- softened
slightly

1. In a bowl, combine the pecans, gingersnaps, sugar
and butter; mix well. Press into a 9" pie pan and bake
at 450 deg for five minutes. COOL completely.
2. In a mixing bowl, beat 1st 6 ingredients. Stir in
ice cream and mix until well-blended.
3. Spoon into crust. Freeze until firm at least 2 -3
hours. Store in freezer.

NOTE: almost no bake and very easy. Different crust.

SOURCE: TASTE OF HOME Magazine; October/November 1994
issue;







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