I'm getting anxious for Fall and the flavors that go with it, which is why pumpkin is making an early appearance. It is frozen, however, and includes ice cream, making it a summer/easing into Fall pie.
Ingredients: Crust: 30 small gingersnap cookies (the hard ones), 2 tablespoons raisins (I skipped these), 1 tablespoon canola oil. Filliing: 1 cup canned pumpkin puree, 1/3 cup packed brown sugar, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/4 teaspoon ground nutmeg, 2 pints (4 cups)frozen low-fat vanilla ice cream, softened.
Instructions: Preheat oven to 350 degrees. Coat a 9-inch deep-dish pie pan with cooking spray. Combine cookies and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
Set ice cream out to soften. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
To prepare filling: Combine the pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add the ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours (I found it took about 4 hours). Let the pie soften slightly in the refrigerator for 20-30 minutes before serving. Top with a dollop of whipped cream and sprinkle with cinnamon.
Eating Well, Fresh and Simple magazine, Meredith Corporation, IA, 2011, pg. 30.
"As easy as pie!"
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