Freezer Pumpkin Pie
This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. —Vera Reid, Laramie, Wyoming
Ingredients
- 1 cup ground pecans
- 1/2 cup finely crushed gingersnaps
- 1/4 cup sugar
- 1/4 cup butter, softened
- FILLING:
- 1 cup canned pumpkin
- 1/2 cup packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1 quart vanilla ice cream, slightly softened
- Whipped cream, optional
Reviews
This was absolutely delicious! I liked it better than regular pumpkin pie, so it was that good! Instead of regular vanilla ice cream, I used fat free vanilla frozen yogurt and it turned out great!