Using a different flavor of ice cream will change this pie every time. You might especially enjoy butter-pecan, rum-raisin, or cinnamon ice cream.
- For the Crust:
- 1 cup finely crushed ginger-snaps (about 14 Medium)
- 1/4 cup margarine or butter, melted
- 3/4 cup finely chopped pecans or walnuts
- 1 teaspoon finely shredded orange peel
- For the Filling:
- 1 pint vanilla ice cream (2 cups)
- 1 cup canned pumpkin
- 3/4 cup packed brown sugar
- 1 teaspoon pumpkin pie spice or ground cinnamon
- 1 cup whipping cream, whipped
FOR THE CRUST:
Stir together crushed gingersnaps and melted margarine or butter. Stir in chopped pecans or walnuts and orange peel. Spread mixture evenly into a 9-inch springform pan. Press onto bottom and about 1 inch up the sides to form a firm, even crust. Bake in a preheated 375 degrees oven for 4 minutes. Cool completely on a rack.
FOR THE FILLING:
Place ice cream in a large chilled mixing bowl. Use a wooden spoon to stir ice cream to soften slightly. Stir in pumpkin, brown sugar, and pumpkin pie spice or cinnamon. Fold in whipped cream. Spoon ice cream mixture into cooled crust. Freeze about 3 hours, or till firm. Let stand 20 minutes and remove sides of springform pan before serving.
Recipe reprinted by permission of Weldon Owen. All rights reserved.
nutrition information per serving
343 calories; 23g total fat; 44mg cholesterol; 148mg sodium; 34g carbohydrates; 2g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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