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Posted by MrsMo - September 03, 2004 08:55 PM
Frosty Pumpkin Pie
1/4 cup butter
1 1/2 cups gingersnap crumbs
1/4 cup packed brown sugar
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
1 cup canned pumpkin
1 pint (2 cups) butter pecan ice cream
1/4 cup chopped pecans
1 carton (4 1/2 ounces) frozen whipped topping, thawed
Place butter in 9 inch pie plate. Microwave at high 1 to 1 1/2 minutes or till melted. Stir in crumbs till moistened. Press firmly and evenly against bottom and sides of pie plate. Microwave at high 1 to 1 1/2 minutes or till set, rotating 1/2 turn after 1 minute. Cool. In 3 quart bowl, mix pumpkin, sugar, spices and salt. Place ice cream in medium bowl. Microwave at 50% power 10 to 20 seconds or until softened, stir. Fold into pumpkin mixture. Add pecans. Fold in whipped topping. Pour into cooled pie shell. Freeze at least 6 hours.
Frosty Pumpkin Pie
1/4 cup butter
1 1/2 cups gingersnap crumbs
1/4 cup packed brown sugar
1/2 teaspoon ginger
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
dash salt
1 cup canned pumpkin
1 pint (2 cups) butter pecan ice cream
1/4 cup chopped pecans
1 carton (4 1/2 ounces) frozen whipped topping, thawed
Place butter in 9 inch pie plate. Microwave at high 1 to 1 1/2 minutes or till melted. Stir in crumbs till moistened. Press firmly and evenly against bottom and sides of pie plate. Microwave at high 1 to 1 1/2 minutes or till set, rotating 1/2 turn after 1 minute. Cool. In 3 quart bowl, mix pumpkin, sugar, spices and salt. Place ice cream in medium bowl. Microwave at 50% power 10 to 20 seconds or until softened, stir. Fold into pumpkin mixture. Add pecans. Fold in whipped topping. Pour into cooled pie shell. Freeze at least 6 hours.
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