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Pumpkin Ice Cream Pie Recipe

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This recipe for Pumpkin Ice Cream Pie, by , is from Sharing Cheri's Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cheri Nowicki
Added: Thursday, April 5, 2007

Category:
Category:

Ingredients:  
Ingredients:  
22 Gingersnaps
1 Cups Mashed Cooked Pumpkin
Cup Sugar
tsp. Salt
tsp. Ground Cinnamon
tsp. Ground Nutmeg
Cup Chopped Walnuts
1 Quart Vanilla Ice Cream

Directions:
Directions:
Arrange 19 or 20 whole gingersnaps on the bottom and sides of a 9-inch pie plate. Crush the remaining gingersnaps and set aside. In a medium bowl, combine the pumpkin, sugar, salt, cinnamon and nutmeg, and mix well. Stir in the nuts and chill. Fold the chilled mixture into the softened ice cream and spoon into the piecrust. Sprinkle the reserved gingersnap crumbs over the top and freeze. Remove the pie from the freezer 15 to 20 minutes before serving.

 

 

 

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