As Pumpkin Ice Cream Pie

!±8± As Pumpkin Ice Cream Pie

This is a delicious twist on classic pumpkin pie recipe and make it even easier. The only bakery in this recipe for the crust. This is an ideal dessert for a Halloween party to serve as a dessert (or one of the cakes) to Thanksgiving dinner or any other time that you have a taste for pumpkin.

Ingredients:

CRUST

1 ½ cups of crumbs of ginger snaps
½ stick (4 tablespoons) butter, melted
FILLING
1 liter vanilla ice cream
1 cup cannedPumpkin
1 / 3 cup brown sugar
2 teaspoons pumpkin pie spice
½ teaspoon ground ginger
(Optional) dried fruit for decoration of the filter

1. Preheat oven to 350 º C. In a 9-inch baking pan, add the ginger biscuit crumbs and melted butter. Once the butter evenly over the cookie crumbs, pressing crumbs on bottom and sides of pie plate. Use press a ½ cup measuring cup into the cookie crumb crust, the thickness of the bottom and sidesthe crust.

2. Bake in the oven, remove the crust of ginger for 5 minutes at 350 ° C. After 5 minutes, remove the crust from oven and let cool completely.

3. While the crust cools, remove the ice from the freezer and let stand at room temperature for 15 minutes. Once the ice is out of session is watered down, given a bucket in a large bowl. Mix ice cream with a spoon until it is broken, then add the pumpkin, brown sugar and spices. Agitationthe mixture until all ingredients evenly over the ice.

4. Pour the mixture into the crust of ice cooled pumpkin. Cover with foil and freeze for at least 4 hours or overnight.

5. If you make this cake for a Halloween party or meeting, decorate the cake must be created with a variety of nuts in the face of a Jack-o'-lantern. Allow the cake at room temperature for about 10 minutes before cutting so that it will be easierSlice.

6. Serve and enjoy this delicious pumpkin pie, ice cream!

Makes 8 servings.