|Name:||Pumpkin Ice Cream Pie||Contributor:||Marny Golding|
|Description:||A cool alternative to yet another pumpkin custard.||Posted:||2006-05-14|
|Key words:||pumpkin, gingersnap||Category:||Beverages|
|Ingredients:||2 c fine gingersnap crumbs*
1/3 c sifted confectioners sugar
1/2 c melted butter
1 c canned pumpkin
1/2 c brown sugar
1/2 tsp salt
1/2 tsp powdered ginger
1/2 tsp cinnamon
1/2 tsp nutmeg
1 qt vanilla ice cream
8-12 pecan halves (optional)
|Preparation:||Combine the first three ingredients and press into a 9" pie pan. Freeze.
Mix the pumpkin with the sugar and spices. Let stand for a few minutes.
Cut ice cream into chunks, and with a pastry blender or wire whip mixer, mix it into the pumpkin QUICKLY, only until the ice cream is not lumpy. Pour the ice cream mixture into the cold pie crust and rush it back to the freezer.
Decorate the pie with pecan halves once frozen.
To serve, dip the pan into hot water to loosen; cut with a warm knife.
|Notes:||*Yes, you can make this with a commercial graham cracker crust, but no, it won't be nearly as good, and anyway, that's not the way my mom did it.|