HALLOWEEN PIE RECIPE

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INGREDIENTS: 1 C. pumpkin, mashed 1/4 C. brown sugar, packed 1 tsp. aromatic bitters 1/2 tsp. salt 1/2 tsp. ground ginger 1/4 tsp. ground nutmeg 1/4 tsp. ground cinnamon 1 (4 1/2 oz.) carton whipped topping, thawed 1 pt. butter pecan ice cream, slightly softened 2 Tbsp. pecans, chopped GINGERSNAP CRUST: 1 1/2 C. gingersnap crumbs 1/4 C. butter or margarine, melted DIRECTIONS: Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into gingersnap crust (below) spreading to edge of crust. Swirl pumpkin mixture over ice cream. Freeze, uncovered, at least 3 hours. Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie. GINGERSNAP CRUST: Heat oven to 350 degrees. Mix crumbs and butter or margarine and firmly press evenly against bottom and sides of 9" pie plate. Bake 10 minutes; cool. CLick here to print the recipe : Try an other recipe: Back to home Random recipe Most popular recipes