Frozen Pumpkin Pie
8 servings
Ingredients
1 ½ cups crushed gingersnap cookies
1 tablespoon white sugar
¼ cup butter, melted
1 cup pumpkin puree
1 cup white sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened
Instructions
Step 1
Preheat oven to 300 degrees F (150 degrees C).
Step 2
In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
Step 3
In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
Step 4
Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
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