Ice Cream Pie Recipe
Ingredients
| 1 (9-inch) gingersnap or cookie crust | ||
| Canned pumpkin | 1 1/2 Cup (16 tbs) | |
| Granulated Sugar | 1/2 Cup (16 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 | |
| Pecans | 1/2 Cup (16 tbs), chopped | |
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.
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.
Chef
