This dressed up pumpkin tart uses ice cream for simplicity. It's perfect for Thanksgiving dinner.
See Also
Pumpkin Pie 101
Start With Canned Pumpkin
Dessert Pie Recipes
Preheat oven to 375 degrees. Combine cookie crumbs and melted butter in a small bowl. Press in bottom and up sides of a 12" tart pan with removable bottom. Bake at 375 degrees for 8-10 minutes until set. Cool completely.
In heavy saucepan, combine pumpkin, brown sugar and spices and mix well. Cook over medium heat, stirring constantly, until the pumpkin begins to boil. Remove from heat and cool for 1 hour.
Add ice cream to cooled pumpkin mixture and stir until well blended. Pour into cooled crust, cover, and freeze for 3 hours until firm. Let stand at room temperature for 10 minutes before serving. 12 servings
See Also
Pumpkin Pie 101
Start With Canned Pumpkin
Dessert Pie Recipes
Ingredients
- 2 cups gingersnap cookie crumbs
- 1/4 cup butter, melted
- 15 oz. can solid pack pumpkin
- 1/2 cup brown sugar
- 1/4 cup sugar
- 2 tsp. pumpkin pie spice
- 3 cups vanilla ice cream, softened
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Total Time: 28 minutes
- Yield: 12 servings
Preparation
Preheat oven to 375 degrees. Combine cookie crumbs and melted butter in a small bowl. Press in bottom and up sides of a 12" tart pan with removable bottom. Bake at 375 degrees for 8-10 minutes until set. Cool completely.
In heavy saucepan, combine pumpkin, brown sugar and spices and mix well. Cook over medium heat, stirring constantly, until the pumpkin begins to boil. Remove from heat and cool for 1 hour.
Add ice cream to cooled pumpkin mixture and stir until well blended. Pour into cooled crust, cover, and freeze for 3 hours until firm. Let stand at room temperature for 10 minutes before serving. 12 servings
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