I am always on the lookout for ways to incorporate those bags of pumpkin you have stored in the freezer for future use from Halloween. I found a similar recipe incorporating sweet potatoes, but knew in my heart, that fresh ground pumpkin would make better fare. This recipe is so delicious, you'll be bookmarking this to make often. I was pleasantly surprised to find the crust added a delightful texture to the complete product as I made it a bit denser intensifying the whole experience.
More importantly, it adds a new spin for those boxes of crackers that might be piling up again.
Crust:
1 row of butter crackers
2 hefty tab. brown sugar
1/4 cup butter or margarine melted
2 tsp. cinnamon
Filling:
4 cups vanilla ice cream
1 bag of frozen pumpkin or 1 1/4 cup canned
2 tsp. cinnamon
1/2 tsp. allspice
1/4 cup brown sugar
1/2 tsp. salt
1 container of Cool Whip
Place bag of pumpkin in a mesh strainer and place over a bowl to drain. I usually do this when the product is still frozen allowing it to thaw in the strainer slowly. In a food processor place crackers, brown sugar, and cinnamon. Process until mixture resembles crumbs. Add butter slowly and process again. Spray pie plate with Pam and add bread crumbs pushing firmly up sides. Set aside.
In processor add pumpkin, cinnamon, allspice, brown sugar, and salt. Process until smooth. Add vanilla ice cream and process until mixture is incorporated, but not to long as ice cream will melt too much. Pour into pie shell and stick in freezer for about 3 hours. Take out and top with Cool Whip. Place in freezer again for at least three hours.
More importantly, it adds a new spin for those boxes of crackers that might be piling up again.
Crust:
1 row of butter crackers
2 hefty tab. brown sugar
1/4 cup butter or margarine melted
2 tsp. cinnamon
Filling:
4 cups vanilla ice cream
1 bag of frozen pumpkin or 1 1/4 cup canned
2 tsp. cinnamon
1/2 tsp. allspice
1/4 cup brown sugar
1/2 tsp. salt
1 container of Cool Whip
Place bag of pumpkin in a mesh strainer and place over a bowl to drain. I usually do this when the product is still frozen allowing it to thaw in the strainer slowly. In a food processor place crackers, brown sugar, and cinnamon. Process until mixture resembles crumbs. Add butter slowly and process again. Spray pie plate with Pam and add bread crumbs pushing firmly up sides. Set aside.
In processor add pumpkin, cinnamon, allspice, brown sugar, and salt. Process until smooth. Add vanilla ice cream and process until mixture is incorporated, but not to long as ice cream will melt too much. Pour into pie shell and stick in freezer for about 3 hours. Take out and top with Cool Whip. Place in freezer again for at least three hours.
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