Advertisements |
Freezer Pumpkin Pie
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; |
Also see ...
Advertisements |
|
|
|
|
Permalink--> In : Recipes - Baked Goods