Pie are definately THE dessert for Thanksgiving. Here's one of our favorites. It's still a pumpkin pie but oh, so much better! (and did I mention it's a make ahead treat?)
Karla's Make Ahead Pumpkin and Ginger Snap Ice Cream Pie
Makes one (10 inch) deep dish pie
Must freeze overnight - longer is OK
2 cups crushed ginger snaps (purchased or home made)
6 tablespoons butter (melted - margarine not recommended)
Mix crust ingredients together (a fork or your fingers works well). Press into the bottom then the sides of an ungreased pie pan. Refrigerate while making filling.
Cook's tip: To make 2 cups crumbs, pulse about 8 oz. of purchased ginger snaps in the food processor until fine. No food processor? Put snaps into a plastic bag and crush with a rolling pin or wine bottle. Crisp ginger snaps make better crumbs than chewy ginger snaps.
1 (15 oz.) can pumpkin (not pumpkin pie filling)
3/4 cup brown sugar (packed)
1 teaspoon cinnamon
1 teaspoon mace
1/4 teaspoon nutmeg
1 (1.75 quart) container vanilla ice cream
Garnish: whipped cream plus additional nutmeg or cinnamon
In a medium sauce pan, combine pumpkin, brown sugar and spices. Cover pot. Cook over medium heat 2 minutes. Remove cover. Continue cooking (stirring to prevent scorching) until mixture bubbles around edges and begins to plop - about 2 minutes. Remove from heat. Transfer to a heat proof container. Refrigerate until cold - at least 1 hour but overnight is better.
Working quickly so ice cream doesn't melt, mix slightly softened ice cream into cold pumpkin (a plastic spatula works well.)
Pile ice cream mixture into prepared crust mounding it nicely. Cover lightly with a tent of plastic wrap. Freeze overnight before serving.
Garnish with whipped cream and a sprinkle of nutmeg or cinnamon.
Cook's tip: If your pie pan is not deep dish, pour the extra filling into a plastic container, cover and freeze to enjoy as pumpkin ice cream another time.
Check back tomorrow as we count the days till Thanksgiving with scrumptious recipes for festive fall fare.
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