*  Exported from  MasterCook  *
 
                            FREEZER PUMPKIN PIE
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Pies                             Holiday
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
                         ELAINE RADIS BGMB90B
                         ---------------------------CRUST----------
                         -- €
    1      c             Pecans -- ground
      1/2  c             Gingersnaps -- ground
      1/4  c             Sugar
      1/4  c             Butter -- OR margarine
                         softened
                         --------------------------FILLING---------
                         -- €
    1      c             Pumpkin -- canned or cooked
      1/2  c             Brown sugar -- packed
      1/2  t             Salt
      1/2  t             Ground ginger
      1/4  t             Ground nutmeg
    1      qt            Vanilla ice cream -- softened
                         slightly
 
    1. In a bowl, combine the pecans, gingersnaps, sugar
   and butter; mix well. Press into a 9″ pie pan and bake
   at 450 deg for five minutes. COOL completely.
    2. In a mixing bowl, beat 1st 6 ingredients. Stir in
   ice cream and mix until well-blended.
    3. Spoon into crust.  Freeze until firm at least 2 -3
   hours. Store in freezer.
   
   NOTE: almost no bake and very easy.  Different crust.
   
   SOURCE:  TASTE OF HOME Magazine; October/November 1994
   issue;
  
 
 
 
 
 
 
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