Frosty Pumpkin Pie |
| Name: |
Kelsey Popp |
| Base: |
Pearl Harbor, HI |
| Recipe: |
FROSTY PUMPKIN PIE
Gingersnap Crust (see below)
1 C mashed cooked pumpkin
1/4 C packed brown sugar
1/2 tsp salt
1/2 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground cinnamon
1 carton (4.5 oz) frozen whipped topping, thawed
1 pint Butter Pecan ice cream, slightly softened
2 Tbsp chopped pecans
Bake Gingersnap Crust; cool. Mix pumpkin, brown sugar, salt, ginger, nutmeg, & cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into Gingersnap Crust; spread to edge of crust. Swirl pumpkin mixtrue over ice cream. Freeze uncovered atleast 3 hrs.
Let stand at room temperature 15 min before serving. Sprinkle pecans in a circle on top the pie.
GINGERSNAP CRUST
Heat oven to 350. Mix 1 1/2 C gingersnap crumbs and 1/4 C melted butter/margerine. Press firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes.
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