s FROZEN PUMPKIN PIE ***
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s FROZEN PUMPKIN PIE ***
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Ingredients
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Instructions Instructions: *** 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 Thanksgiving dinner. Prep Time : 25min Cook Time : 8min Type of Prep : Bake, Freeze Cuisine : U.S. Regional Occasion : Halloween, Party, Summer, Thanksgiving INGREDIENTS: 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 PREPARATION: 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 Notes: ********** RECIPE ENDS ******** This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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