Ingredients:
1 9 inch pie shell, baked
1 cup pumpkin puree
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart vanilla ice cream or 1 quart soy ice cream, softened
Directions:
Combine pumpkin, brown sugar, salt, and spices with a rotary beater.
Blend in ice cream.
Pour into pie shell; freeze until firm.
Serve frozen, garnished with whipped cream if desired.
Note: This pie can be dairy-free if a non-dairy crust and soy ice cream are used!
Servings: Serve
Time preparation: 10 min.
Time total: 10 min.