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Ice Cream Pie

chef.jackson's picture
Ingredients
  9 inch gingersnap crust/Cookie crust 1
  Canned pumpkin 1 1⁄2 Cup (24 tbs)
  Granulated sugar 1⁄2 Cup (8 tbs)
  Cinnamon 1⁄2 Teaspoon
  Nutmeg 1⁄4 Teaspoon
  Salt 1⁄4 Teaspoon
  Ginger 1⁄8 Teaspoon
  Allspice 1⁄8 Teaspoon
  Vanilla ice cream 1 Quart, softened
  Chopped pecans 1⁄2 Cup (8 tbs)
Directions

In large bowl, combine pumpkin, sugar, cinnamon, nutmeg, salt, ginger and allspice; mix well.
Fold pumpkin mixture into softened ice cream; stir in pecans, and spoon into chilled pic shell.
Sprinkle with additional crumbs of crust mixture.
Freeze, uncovered, for 30 minutes, or until set.
Cover with plastic wrap or foil; keep frozen until ready to serve.
Remove from freezer 10 minutes before serving; cut into wedges and serve icy cold.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Dish: 
Pie
Ingredient: 
Pumpkin
Cook Time: 
30 Minutes
Servings: 
4

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