Pumpkin pie recipe help please?!
Answers: I'm looking for a FROZEN pumpkin pie recipe. My grandmother used to make it and it was SO good. Its not just a pumpkin pie frozen either, its different. Almost tastes like pumpkin ice cream but i'm pretty sure that's not what she did. It has a crust like a pumpkin pie but the filling is different and its served right from the freezer. Any help would be great. thanks
Well, I found 2 for you...see if one is close...
* 50 vanilla wafer cookies
* 1/2 cup walnuts
* 1/4 cup butter, melted
* 2 tablespoons maple syrup
* 1 quart vanilla ice cream, softened
* 1 cup canned pumpkin puree
* 2 teaspoons pumpkin pie spice
* 3/4 cup heavy cream
* 2 tablespoons granulated sugar
* 4 tablespoons shortening
* 2/3 cup semisweet chocolate chips
DIRECTIONS
1. In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
2. In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
3. Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
4. In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
5. Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie
Or....
8 Servings
CRUST--------------------------------
1 c Ground pecans
1/2 c Ground ginger snaps
1/4 c Sugar
1/4 c Butter or margarine,
-softened
FILLING-------------------------------
1 c Cooked or canned pumpkin
1/2 c Packed brown sugar
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1 qt Vanilla ice cream,
-softened slightly
In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix
well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool
completely.
In a mixing bowl, beat first six filling ingredients. Stir in ice
cream and mix until well blended. Spoon into crust. Freeze until
firm, at least 2-3 hours. Store in freezer.
Makes 8 servings.
I hope those help!
go to receipezaar