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Frozen Ginger Pumpkin Pie

chef.tim.lee's picture
Ingredients
  Vanilla ice cream 1 Pint
  Chopped candied ginger 1⁄4 Cup (4 tbs)
  Baked 9 inch single crust pie pastry 1
  Canned pumpkin 1 Cup (16 tbs)
  Sugar 1 Cup (16 tbs)
  Salt 1⁄2 Teaspoon
  Ground ginger 1 Teaspoon
  Ground nutmeg 1⁄2 Teaspoon
  Miniature marshmallows 1 1⁄2 Cup (24 tbs)
  Heavy cream 1 Cup (16 tbs), whipped
Directions

Stir ice cream to soften.
Quickly fold in chopped ginger and spread in pie shell.
Freeze until firm.
Mix pumpkin, sugar, salt, ginger, and nutmeg.
Stir in marsh-mallows.
Fold in cream.
Pile on ice cream layer and sprinkle with nuts.
Freeze until firm.
To serve, remove from freezer and let stand in refrigerator for 5 to 10 minutes.
Top with marzipan if desired.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Course: 
Appetizer
Method: 
Freezed
Dish: 
Pie
Restriction: 
Vegetarian
Ingredient: 
Pumpkin
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
10 Minutes
Ready In: 
20 Minutes
Servings: 
8

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