Frozen Pumpkin Pie
Frozen Pumpkin Pie is a side dish that serves 8. One serving contains 358 calories, 3g of protein, and 14g of fat. For 80 cents per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. This recipe from Allrecipes requires butter, gingersnap cookies, whipped topping, and pumpkin puree. 35 people found this recipe to be delicious and satisfying. It will be a hit at your Thanksgiving event. From preparation to the plate, this recipe takes around 2 hours and 45 minutes. Overall, this recipe earns a not so super spoonacular score of 33%. Try Frozen Pumpkin Pie, Frozen Pumpkin Pie, and Pumpkin Pie Frozen Yogurt for similar recipes.
Servings: 8
Preparation duration: 30 minutes
Cooking duration: 15 minutes
Ingredients:
1/4 cup butter, melted
1 1/2 cups crushed gingersnap cookies
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 cup pumpkin puree
1/2 teaspoon salt
2 cups vanilla ice cream, softened
2 cups frozen whipped topping, thawed
1 cup white sugar
Equipment:
bowl
oven
Cooking instruction summary:
Preheat oven to 300 degrees F (150 degrees C).In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.Kitchen-Friendly View
Step by step:
1. Preheat oven to 300 degrees F (150 degrees C).In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate.
2. Bake for 15 minutes. Allow to cool.In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
3. Spread ice cream in an even layer in bottom of cooled gingersnap crust.
4. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving.
Nutrition Information:
covered percent of daily need
