Freezer Pumpkin Pie With Gingersnap Crumb Crust Recipes

NO BAKE PUMPKIN PIE WITH GINGERSNAP CRUST

Steps:

• Preheat the oven to 350 degrees.
• In a bowl, combine the cookie crumbs, brown sugar, salt and butter.
• Stir to combine and press into a deep dish pie pan.
• Bake for 10 minutes and allow to cool completely.
• In a medium bowl, whisk together the pudding and milk.
• Set aside to thicken.
• In a large bowl, beat the cream cheese until smooth.
• Scrape down the sides of the bowl and add the sweetened condensed milk.
• Beat until smooth and scrape down the sides of the bowl again.
• Stir the pudding mixture into the cream cheese mixture.
• Fold in half of the whipped cream and then the remaining whipped cream.
• Fill the pie crust.
• Place in the fridge to chill for 1 hour before serving.
• See notes.

GINGERSNAP PUMPKIN PIE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
• Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
• Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST

Steps:

• For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
• Press firmly into bottom and up the sides of a 9-inch pie plate.
• Bake 375 degrees F for 4-5 minutes; cool completely before filling.
• For the pie; in a bowl combine the first 6 ingredients until blended.
• Fold in the soft ice cream until thoroughly combined.
• Spoon into prepared crust.
• Freeze 8 hours or overnight.
• Allow the pie to sit at room temperature for 8 minutes before slicing.
• Serve each piece topped with whipped cream.