11-05 for thanksgiving-this was good but toooooo frozen, it really
needs to be thawed longer
From Linda Larsen,Your Guide to Busy Cooks.
Butter pecan ice cream is the secret ingredient in this super easy
make ahead frozen dessert pie recipe. Make it ahead of time for
Prep Time : 25min
Cook Time : 8min
Type of Prep : Bake, Freeze
Cuisine : U.S. Regional
Occasion : Halloween, Party, Summer, Thanksgiving
1-1/2 cups gingersnap cookie crumbs
1/4 cup butter, melted
1 cup canned pumpkin
1/4 cup brown sugar
1/4 tsp. salt
1 tsp. pumpkin pie spice
4 oz. container frozen whipped topping, thawed
2 cups butter pecan ice cream, softened
Preheat oven to 350 degrees. Combine cookie crumbs and melted butter
in a small bowl. Press onto bottom and up sides of a 9" pie plate and
bake for 8 minutes. Cool completely.
In medium bowl, mix pumpkin, brown sugar, salt, and pumpkin pie spice.
Fold in whipped topping until blended. Fold in ice cream to partially
blend; mixture will be marbled. Place in cooled crust and freeze for 3
hours. Then cover tightly and return to freezer. Remove from freezer
15 minutes before serving time. Serves 8
********** RECIPE ENDS ********
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