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Foodgeek: |
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Rating: |
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Servings: |
8 servings |
Prep. Time: |
:20 |
Total Time: |
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Ingredients: |
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Crust:
1 cup pecans, ground
1/2 cup ground gingersnaps
1/4 cup sugar
1/4 cup butter or margarine, softened
Filling:
1 cup pumpkin, canned or cooked
1/2 cup brown sugar, packed
1/2 tsp. salt
1/2 tsp. ground ginger
1/4 tsp. ground nutmeg
1 qt. vanilla ice cream, softened slightly
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Directions:
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In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-inch pie pan and bake at 450°F for five minutes. Cool completely. In a mixing bowl, beat first 6 ingredients. Stir in ice cream and mix until well-blended. Spoon into crust. Freeze until firm at least 2-3 hours. Store in freezer.
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Almost no bake and very easy. Different crust.
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