Frozen Pumpkin Pie Dessert
Crust:
1-1/2 cups cinnamon graham cracker crumbs
1 tablespoon granulated sugar
1/4 cup butter, melted
Pie:
3/4 cup canned pumpkin (not filling)
3/4 cup white sugar
1/4 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1-1/2 cups frozen whipped topping, thawed
2 cups vanilla bean ice cream, softened
Crust: Preheat oven to 300 degrees. In a small bowl mix together the graham cracker crumbs and sugar. Stir in the melted butter until evenly coated. Press into the bottom and sides of a 9″ pie plate. Bake for 15 minutes. Allow to cool, then place in the freezer until well chilled, at least one hour.
Pie: Let the ice cream sit at room temperature for 10 minutes, to soften it. Spread the softened ice cream over the frozen crust. Freeze the crust and ice cream for 1-2 hours or overnight.
In a medium sized bowl stir together the pumpkin, sugar, salt and spices. Fold in the whipped topping until well combined.
Spoon the pumpkin mixture over the ice cream and smooth. Freeze for at least 2 hours.
Let the pie sit at room temperature for 5 minutes before serving. Slice and top with whipped cream, if desired.
Northerly Nosh 