Freezer Pumpkin Pie With Gingersnap Crumb Crust Recipe

Name: Freezer Pumpkin Pie With Gingersnap Crumb Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: CRUST; 1 1/2 cups gingersnap crumbs; 1/4 cup sifted powdered sugar; 1/3 cup melted butter or 1/3 cup margarine; PUMPKIN PIE; 1 cup canned pumpkin puree; 1/2 cup brown sugar; 1/8 teaspoon salt; 1 teaspoon cinnamon; 1/4 teaspoon nutmeg; 1/8 teaspoon clove; 1 quart vanilla ice cream, softened but not melted; whipped cream (to garnish top of pie before serving)

Servings: persons

CRUST
1 1/2 cups gingersnap crumbs
1/4 cup sifted powdered sugar
1/3 cup melted butter or 1/3 cup margarine
PUMPKIN PIE
1 cup canned pumpkin puree
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 quart vanilla ice cream, softened but not melted
whipped cream (to garnish top of pie before serving)

1
For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
2
Press firmly into bottom and up the sides of a 9-inch pie plate.
3
Bake 375 degrees F for 4-5 minutes; cool completely before filling.
4
For the pie; in a bowl combine the first 6 ingredients until blended.
5
Fold in the soft ice cream until thoroughly combined.
6
Spoon into prepared crust.
7
Freeze 8 hours or overnight.
8
Allow the pie to sit at room temperature for 8 minutes before slicing.
9
Serve each piece topped with whipped cream.

416

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: CRUST, 1 1/2 cups gingersnap crumbs, 1/4 cup sifted powdered sugar, 1/3 cup melted butter or 1/3 cup margarine, and more.

Yes, Freezer Pumpkin Pie With Gingersnap Crumb Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Freezer Pumpkin Pie With Gingersnap Crumb Crust

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