 |
Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 6 |
|
Vera Reid of Laramie, Wyoming puts a cool twist on tradition with this wonderful do-ahead dessert. Gingersnaps and pecans form the delicious baked crust for this pie's pumpkin and ice cream filling. 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 |
Directions:
1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450° for 5 minutes. Cool completely.
2. In a bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. Yield: 6-8 servings.
|
|