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Pumpkin ice cream pie Recipe

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This recipe for Pumpkin ice cream pie is from The Morgan Barclay Love of Food Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup canned pumpkin
1/2 c brown sugar
1 tsp Saigon cinnamon ( I used regular)
1/2 tsp ginger
1/2 tsp nutmeg

Or 2 tsp pumpkin pie spice can be substituted for the above spices.

1 qt vanilla ice cream softened

1 prepared pie crust, pastry or graham cracker crust ( I made my own with ginger snaps, butter to blend and chopped pecans). Baked this for 10 min at 350 (the ginger snap pie crust)
Directions:
Directions:
In large bowl mix together the pumpkin, brown sugar, cinnamon, ginger and nutmeg. Fold in softened ice cream. Pour mixture into the crust.

Cover pie and freeze. Remove from freezer 15 minutes before serving.
Number Of Servings:
Number Of Servings:
8 to 10
Preparation Time:
Preparation Time:
30 min
Personal Notes:
Personal Notes:
I clipped this out of the The Herald 11/12 and made it for the pre Thanksgiving dinner. It got rave reviews, but crust was too thick--next time I would decrease the amount of ginger snaps.

 

 

 

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