Frozen Pumpkin Pie
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Pumpkin and ginger come together perfectly in this lovely layered pie. Vanilla ice cream is spooned into a homemade gingersnap crust, topped with a creamy, spicy pumpkin filling, and frozen. Serve it with freshly made whipped cream and a sprinkling of ginger snap cookies.
| Prep Time: | 30m |
| Cook Time: | 15m |
| Ready in: | 2h 45m |
| Yield: | 1 - 9 inch pie |
| Ingredients | |
| 1 1/2 cups crushed gingersnap cookies 1 tablespoon white sugar 1/4 cup butter, melted 1 cup pumpkin puree 1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups frozen whipped topping, thawed 2 cups vanilla ice cream, softened | |
Directions
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
- In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
- Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
| Nutrition Information Servings Per Recipe: 8 | ||||||||
| Amount Per Serving | ||||||||
| Calories: | 393 cal | Total Fat: | 18.1 g | Cholesterol: | 30 mg | |||
| Sodium: | 392 mg | Carbohydrates: | 57.5 g | Fiber: | 1.3 g | |||
| Protein: | 2.7 g | |||||||
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