|
Frozen Pumpkin Pie in Graham Cracker Crust rec.food.cooking/Rich Bails (1995)
Crust: 1 1/4 cups graham cracker crumbs 1/3 cup butter, melted 3 tablespoons granulated sugar
Preheat oven to 350 degrees. Combine graham cracker crumbs and sugar. Stir in butter, mixing well. Press mixture firmly into a 9 inch pie plate. Bake for 8 minutes, cool before filling.
Pie: 1 cup canned pumpkin puree 1/2 cup brown sugar, packed 1/2 teaspoon ground cinnamon 1/4 teaspoon grated nutmeg 1 quart vanilla ice cream whipped cream (for garnish)
For pie, combine pumpkin, brown sugar, nutmeg and cinnamon in a large mixing bowl, stirring until sugar dissolves. Add ice cream and mix thoroughly. Spoon mixture into graham cracker crust and freeze about 8 hours. Garnish with whipped cream before serving.
|