- 1 16-oz. can pumpkin
- 1 cup brown sugar
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 2 quarts vanilla ice cream
- 2 9-inch graham cracker crusts
- 1/4 cup chopped pecans, toasted
Advance preparation: Combine first 6 ingredients; mix well. Stir ice cream to soften; quickly fold in pumpkin mixture. Spoon into crusts; top with pecans. Freeze till firm; cover and return to freezer.
Before serving: Remove from freezer about 10 minutes before serving. If desired, top with whipped cream. Makes two 9-inch pies.
Print this recipe
Source: B.H.& G. Make-Ahead Cookbook
Submitted By: Linda Wilson
Frozen Pumpkin Pie