Pumpkin Ice Cream Pie

Name: Pumpkin Ice Cream Pie
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 cup ground pecans; ½ cup ground gingersnaps ((about 10 gingersnaps)); ¼ cup granulated white sugar; 4 tablespoons (½ stick) salted butter, (at room temperature); 1 cup canned unsweetened pumpkin puree; ½ cup packed dark brown sugar; ½ teaspoon salt; ½ teaspoon ground ginger; ½ teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; 1 quart French Vanilla ice cream; whipped cream, (optional)

A delicious version of pumpkin pie!

⏱️ 25 min 🔪 Prep: 20 min 🔥 Cook: 5 min 📊 Medium 👁️ 5 views

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Foto: RecipeGirl

Ingredients

8 servings

1 cup ground pecans
½ cup ground gingersnaps ((about 10 gingersnaps))
¼ cup granulated white sugar
4 tablespoons (½ stick) salted butter, (at room temperature)
1 cup canned unsweetened pumpkin puree
½ cup packed dark brown sugar
½ teaspoon salt
½ teaspoon ground ginger
½ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 quart French Vanilla ice cream
whipped cream, (optional)

Steps

Preheat the oven to 450 degrees F.
Combine the pecans, crumbs, sugar and butter. Press into the bottom of a 9-inch pie pan. Bake 5 to 7 minutes. Let cool.
In a large bowl, use an electric mixer to beat the pumpkin, brown sugar, salt and spices for several minutes. Stir in the softened ice cream. Pour into the crust- even out the top; freeze overnight.
Remove the pie from the freezer about 15 minutes before serving. Top with whipped cream, if desired.