Frozen Pumpkin Pie Recipe
- 1 ½ cups crushed gingersnap cookies
- 1 tablespoon white sugar
- ¼ cup butter, melted
- 1 cup pumpkin puree
- 1 cup white sugar
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups frozen whipped topping, thawed
- 2 cups vanilla ice cream, softened
step 1: Preheat oven to 300 degrees F (150 degrees C).
step 2: 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.
step 3: In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
step 4: 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.