Eggnog Pumpkin Ice Cream Pie |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time. Ingredients:
20 gingersnaps, crushed (1 1/2 cups) |
2 tablespoons butter, melted |
1 pint eggnog ice cream or 1 pint vanilla ice cream, softened |
1 cup pumpkin |
3/4 cup sugar |
1/2 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 tablespoon rum or 1 tablespoon brandy |
1 cup heavy cream (whipping) |
whipped cream (for decoration) |
Directions:
1. Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
2. Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
3. In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
4. In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
5. For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
6. Decorate with additional whipped cream if desired.
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