Wednesday, November 7, 2012

Frosty Pumpkin Pie


Frosty Pumpkin Pie

9-inch graham cracker crust
1 cup canned pumpkin
½ cup brown sugar
½ tsp salt
½ tsp cinnamon
½ tsp ginger
¼ tsp nutmeg
1 quart vanilla ice cream, softened

Beat pumpkin, sugar, salt and spices until smooth. Stir in ice cream. Pour into the crust and freeze at least 8 hours. Garnish with whipped cream and walnut halves.

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