While preparing my preschool lesson for today (theme: pumpkins) and trying to decide what to serve for snack I stumbled upon this recipe and knew I had to try it out. I figured I couldn't go wrong with ice cream! It turns out it was a big hit. Even my little friend who said she doesn't like pumpkin pie liked it. I think the moms enjoyed it too!
pumpkin ice cream pie (adapted from book: Kids Pumpkin Projects by Deanna F. Cook)
3 cups crushed gingersnap cookies or graham crackers
12 tablespoons butter, melted
(or buy 2 crusts for Pete's sake; who has time to mess around?!)
filling
1.75 liters vanilla ice cream
1 1/2 to 2 cups canned pumpkin
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
To make the crust, mix the crushed gingersnaps with the melted butter. Press it into the bottom and sides of two 9-inch pie plates.
Scoop the ice cream into a large mixing bowl and let it get almost soupy. Add the pumpkin, sugar, cinnamon and ginger. Stir well.
Spoon the ice cream into the prepared crusts. Cover. Set the pies in a level part of your freezer and let it harden for several hours.
For pumpkin ice cream sandwiches: Pour the pumpkin ice cream filling into a 13x9x2inch baking pan and freeze. Using a sharp knife, cut the ice cream into graham-cracker-size pieces. Sandwich them between two graham crackers, wrap in plastic, ane freeze until ready to eat.
pumpkin ice cream pie (adapted from book: Kids Pumpkin Projects by Deanna F. Cook)
3 cups crushed gingersnap cookies or graham crackers
12 tablespoons butter, melted
(or buy 2 crusts for Pete's sake; who has time to mess around?!)
filling
1.75 liters vanilla ice cream
1 1/2 to 2 cups canned pumpkin
1/2 cup sugar
2 teaspoons cinnamon
1/2 teaspoon ginger
To make the crust, mix the crushed gingersnaps with the melted butter. Press it into the bottom and sides of two 9-inch pie plates.
Scoop the ice cream into a large mixing bowl and let it get almost soupy. Add the pumpkin, sugar, cinnamon and ginger. Stir well.
Spoon the ice cream into the prepared crusts. Cover. Set the pies in a level part of your freezer and let it harden for several hours.
For pumpkin ice cream sandwiches: Pour the pumpkin ice cream filling into a 13x9x2inch baking pan and freeze. Using a sharp knife, cut the ice cream into graham-cracker-size pieces. Sandwich them between two graham crackers, wrap in plastic, ane freeze until ready to eat.
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