Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Frozen Pumpkin Pie In Gingersnap Crust
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- #89182
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
22 ginger snap cookies
1 cup canned pumpkin
1/2 cup brown sugar
2 teaspoons pumpkin pie spice
1 quart low-fat vanilla ice cream or frozen yogurt, softened but not melted
1 carton (4 ounce size) Cool Whip Free
1 tablespoon chopped pecans, optional garnish
directions
Place gingersnaps in bottom of 9-inch pie dish and stand remaining cookies vertically around edges of pie plate.
Blend together pumpkin, brown sugar and pumpkin pie spice in a large mixing bowl. Fold into softened low-fat ice cream or frozen yogurt, working quickly so it does not melt completely.
Pour pumpkin mixture into gingersnap-lined pie plate. Cover and free several hours until firm.
Remove pie from freezer 10 minutes before serving. Garnish with fat free whipped topping and chopped pecans.
added by
djbaker
nutrition data
Nutritional data has not been calculated yet.
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