Pumpkin Ice Cream Pie

Name: Pumpkin Ice Cream Pie
Total time: PT30MmoreH
Yield: 8
Ingredients: Ingredients; ">Crust 1/2 cup pecans, finely chopped 25-30 gingersnap cookies 3 tablespoons raisins or pitted dates 4 tablespoons butter, melted; ">Filling 1 cup pumpkin puree (canned or freshly cooked) 1/2 cup brown sugar 1/2 teaspoon cinnamon 1/2 teaspoon ground ginger Pinch of salt 1 quart vanilla ice cream, softened

By:

Co+op

Recipe Information

Total Time:

30 minutes active, plus 4 or more hours to freeze.

Servings:

A little pumpkin puree, sugar and spices easily transform vanilla ice cream into a scrumptious filling. Paired with a tasty gingersnap cookie crust, it makes for a fabulous fall treat!

Ingredients

Crust

1/2 cup pecans, finely chopped
25-30 gingersnap cookies
3 tablespoons raisins or pitted dates
4 tablespoons butter, melted

Filling

1 cup pumpkin puree (canned or freshly cooked)
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch of salt
1 quart vanilla ice cream, softened

Preparation

Preheat the oven to 350ºF. In a food processor, process the raisins or dates, then add the cookies and pecans. Blend until they are coarse crumbs. Slowly blend in the melted butter. Grease a pie pan, and using your fingers, pat the mixture into the bottom of the pan and up the sides. Bake the crust for 12-15 minutes. Let it cool before adding the filling.
In a food processor, blend all of the filling ingredients until smooth. Pour into cooled crust. Depending on the size of the pan, there may be a little filling left over; if so, pour into a small cup and freeze for an individual dessert. Put the pie in the freezer for at least 4 hours or overnight.