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ELAINE RADIS BGMB90B —————————CRUST———- — ? 1 c Pecans — ground

1/2 c Gingersnaps — ground

1/4 c Sugar

1/4 c Butter — OR margarine

softened ————————–FILLING——— — ? 1 c Pumpkin — canned or cooked

1/2 c Brown sugar — packed

1/2 t Salt

1/2 t Ground ginger

1/4 t Ground nutmeg

1 qt Vanilla ice cream — softened

slightly

1. In a bowl, combine the pecans, gingersnaps, sugar

and butter; mix well. Press into a 9″ pie pan and bake at 450 deg for five minutes. COOL completely. 2. In a mixing bowl, beat 1st 6 ingredients. Stir in

ice cream and mix until well-blended. 3. Spoon into crust. Freeze until firm at least 2 -3

hours. Store in freezer. NOTE: almost no bake and very easy. Different crust. SOURCE: TASTE OF HOME Magazine; October/November 1994 issue;

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