Gluten-Free Ice Cream Pumpkin Pie

Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Gluten-Free Ice Cream Pumpkin Pie

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      Gluten-Free Ice Cream Pumpkin Pie
      1 prepared gluten-free gingersnap pie crust recipe
      1 cup unsweetened, no spice added, canned pumpkin puree
      1/2 cup light brown cane sugar
      1/2 tsp ground cinnamon
      1/2 tsp ground ginger
      1/4 tsp ground nutmeg
      1 quart vanilla ice cream, thawed just until it is soft enough to stir
      gluten-free hot fudge sauce (optional)
      Make a gluten-free gingersnap pie crust. Place the pumpkin puree, sugar, cinnamon, ginger and nutmeg in a mixing bowl. Beat with an electric mixer until smooth and blended. Use a large spatula to fold in the slightly softened vanilla ice cream.
      Pour the pumpkin ice cream mixture into prepared pie crust. Smooth the top. Drizzle with gluten-free hot fudge sauce (optional.)
      Wrap pan tightly with plastic wrap. Freeze for several hours before serving, or up to 1 month before serving. Remove from freezer for about 10 minutes before cutting.
      groceries smilie

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Budget Menu & Dirt Cheap Recipes Diabetic Recipes & Supplies, etc Gluten-Free Ice Cream Pumpkin Pie