*  Exported from  MasterCook  *

                           Freezer Pumpkin Pie

Recipe By     : Vera Reid, Laramie, WY
Serving Size  : 1    Preparation Time :0:00
Categories    : Pies                             Holiday

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Crust:
   1      c             Pecans -- ground
     1/2  c             Gingersnaps -- ground
     1/4  c             Sugar
     1/4  c             Butter -- softened
                        Filling:
   1      c             Pumpkin -- canned or cooked
     1/2  c             Brown sugar -- packed
     1/2  ts            Salt
     1/2  ts            Ground ginger
     1/4  ts            Ground nutmeg
   1      qt            Vanilla ice cream --
                        - slightly softened
  
  Almost no bake and very easy. Different crust.

  In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix
  well. Press into a 9" pie pan and bake at 450°F for 5 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 to 3 hours. Store in
  freezer.
  
  Recipe FROM: Taste of Home magazine; Oct/Nov 1994

  Posted by: Elaine Radis (BGMB90B)

 
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