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Eggnog Pumpkin Ice Cream Pie

EGGNOG PUMPKIN ICE CREAM PIE

perfect for the holidays! plan ahead as there is a lot of freezing in between layers. freezing time is not included in prep or cook time.

Time: 30 minutes

Steps:

  • crust: in a bowl , combine gingersnap crumbs and butter or margarine
  • press over bottom and up side of a 9-inch pie pan
  • refrigerate about 30 minutes
  • filling: spoon softened ice cream over chilled crust
  • smooth surface with back of a spoon
  • cover with foil or plastic wrap
  • freeze until firm , about 3 hours
  • in a bowl , combine pumpkin , sugar , cinnamon , nutmeg and rum or brandy
  • set aside
  • in another bowl , beat 1 cup whipping cream until soft peaks form
  • fold into pumpkin mixture
  • spread over ice cream
  • freeze until firm , about 4 hours
  • for ease in serving: for easier slicing , remove from freezer and place in refrigerator 10 to 20 minutes before serving
  • decorate with additional whipped cream if desired


Eggnog Pumpkin Ice Cream Pie image

Number Of Ingredients: 10

Ingredients:

  1. gingersnaps
  2. butter
  3. eggnog ice cream
  4. pumpkin
  5. sugar
  6. ground cinnamon
  7. ground nutmeg
  8. rum
  9. heavy cream
  10. whipped cream


EGGNOG PUMPKIN ICE CREAM PIE

Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time.

Recipe From food.com

Provided by Lvs2Cook

Time 30m

Yield 8 serving(s)

Steps:

  • Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
  • Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
  • In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
  • In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
  • For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
  • Decorate with additional whipped cream if desired.


Eggnog Pumpkin Ice Cream Pie image

Number Of Ingredients: 10

Ingredients:

  • 20 gingersnaps, crushed (1 1/2 cups)
  • 2 tablespoons butter, melted
  • 1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
  • 1 cup pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon rum or 1 tablespoon brandy
  • 1 cup heavy cream (whipping)
  • whipped cream (for decoration)


PUMPKIN EGGNOG PIE

Make and share this Pumpkin Eggnog Pie recipe from Food.com.

Recipe From food.com

Provided by Divinemom5

Time 1h

Yield 1 pie, 8 serving(s)

Steps:

  • Preheat oven to 425 degrees.
  • In medium bowl,beat pumpkin,eggs,sugar,spices,and salt until smooth.
  • Slowly stir in eggnog.
  • Pour into crust,bake 15 minutes.
  • Reduce heat to 350 degrees.
  • Bake 45-50 minutes longer or until knife inserted in center comes out clean.
  • Cool.


Pumpkin Eggnog Pie image

Number Of Ingredients: 10

Ingredients:

  • 1 (15 ounce) can pumpkin
  • 2 eggs
  • 3/4 cup sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/2 teaspoon salt
  • 1 1/2 cups eggnog (do not used canned,it isn't thick enough,use the type in the carton,found in the dairy case)
  • 1 (9 inch) unbaked pie shells


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