MomsNetworkRecipes2
01-10-2007, 10:09 PM
Pumpkin Ice Cream Pie
1 1/2 cups gingersnap crumbs
1/3 cup sugar
1/3 cup melted butter
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup canned pumpkin
3/4 tsp. salt
2 1/4 tsp. Watkins Pumpkin Pie Spice
1 1/2 tsp. Watkins Pure Vanilla Extract
6 cups vanilla ice cream, softened
Combine gingersnap crumbs, sugar and butter; mix well.
Press into a 9" pie plate; refrigerate until needed.
In medium saucepan, soften gelatin in cold water.
Stir in pumpkin, salt and Pumpkin Pie Spice.
Stir over low heat until gelatin is dissolved.
Add vanilla and cool to room temperature.
Fold ice cream into pumpkin mixture.
Pour into prepared pie shell.
If desired, sprinkle with extra gingersnap crumbs.
Freeze until firm.
Remove from freezer 10 minutes before serving.
Makes 10 servings.
Debbie Nelsen WI
1 1/2 cups gingersnap crumbs
1/3 cup sugar
1/3 cup melted butter
1 envelope unflavored gelatin
1/4 cup cold water
3/4 cup canned pumpkin
3/4 tsp. salt
2 1/4 tsp. Watkins Pumpkin Pie Spice
1 1/2 tsp. Watkins Pure Vanilla Extract
6 cups vanilla ice cream, softened
Combine gingersnap crumbs, sugar and butter; mix well.
Press into a 9" pie plate; refrigerate until needed.
In medium saucepan, soften gelatin in cold water.
Stir in pumpkin, salt and Pumpkin Pie Spice.
Stir over low heat until gelatin is dissolved.
Add vanilla and cool to room temperature.
Fold ice cream into pumpkin mixture.
Pour into prepared pie shell.
If desired, sprinkle with extra gingersnap crumbs.
Freeze until firm.
Remove from freezer 10 minutes before serving.
Makes 10 servings.
Debbie Nelsen WI