EGGNOG PUMPKIN ICE CREAM PIE
Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time.
Provided by Lvs2Cook
Categories Pie
Time 30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
- Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
- In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
- In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
- For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
- Decorate with additional whipped cream if desired.
Nutrition Facts : Calories 281.9, Fat 15.7, SaturatedFat 9.1, Cholesterol 48.4, Sodium 146.4, Carbohydrate 34.1, Fiber 0.6, Sugar 22.5, Protein 1.8
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