Frozen Pumpkin Pie

asian chinese european french dessert main sweet spicy savory umami medium fast

Prep

21 min

Cook

41 min

Total

62 min

Ingredients (11)

1 ½ cups crushed gingersnap cookies g

1 tablespoon white sugar g

¼ cup butter, melted g

1 cup pumpkin puree g

1 cup white sugar g

½ teaspoon salt g

½ teaspoon ground ginger g

½ teaspoon ground cinnamon g

¼ teaspoon ground nutmeg g

2 cups frozen whipped topping, thawed g

2 cups vanilla ice cream, softened g

Nutrition

kcal

fat

carbs

protein

Instructions

Preheat oven to 300 degrees F (150 degrees C).

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.

In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.

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.