Pumpkin Mousse Ice Cream Pie
From chefmeow 16 years ago
- 20 minutes to make
- Serves 8
PUMPKIN MOUSSE ICE CREAM PIE This is a recipe I obtained from an estate sale. I obtained it when I purchased the family collection from the Parnell Estate in McKinney, Texas in 1984.
Ingredients
- 1-1/4 cup crushed gingersnap cookies shopping list
- 1/3 cup butter melted shopping list
- 1/4 cup granulated sugar shopping list
- 2 cups vanilla ice cream softened shopping list
- 1 cup solid pumpkin shopping list
- 3/4 cup sugar shopping list
- 1-1/2 teaspoons pumpkin pie spice shopping list
- 1 cup whipping cream shopping list
- 1/2 teaspoon vanilla extract shopping list
How to make it
- Preheat oven to 375.
- Combine crushed cookies, butter and sugar in small bowl.
- Press into bottom and sides of a pie plate.
- Bake for 8 minutes then cool completely.
- Spread softened ice cream over gingersnap crust then freeze for two hours or until firm.
- Combine pumpkin, sugar and pumpkin spice in a medium bowl.
- In small mixing bowl beat whipping cream and vanilla until stiff peaks form.
- Fold into pumpkin mixture then spoon over ice cream and freeze for 1 hour.
People Who Like This Dish 2
- maybelline Hot Springs, AK
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- chefmeow Garland, TX
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