Frozen Pumpkin Pie Best Family Recipes

Sunday, March 12, 2023

Frozen Pumpkin Pie

"This incredible new twist to the traditional pumpkin pie has vanilla ice cream within the bottom and is covered with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some beaten gingersnaps if you like."

Ingredients :

1 half of cups beaten gingersnap cookies
1 tablespoon white sugar
1/4 cup butter, melted
1 cup pumpkin puree
1 cup white sugar
half teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/four teaspoon floor nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened

Instructions :

Prep : 30M	Cook : 8M	Ready in : 2H45M

Preheat oven to three hundred tiers F (a hundred and fifty ranges C).
In a small bowl blend collectively 1 half cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture calmly right into a nine 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 excellent layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze as a minimum 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.

Notes :

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