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Recipe by: naoual
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See below ingredients and instructions of the recipe
1 c Pecans -- ground 1/2 c Packed brown sugar
1/2 c Gingersnaps -- ground 1/2 ts Salt
1/4 c Sugar 1/2 ts Ground cinnamon
1/4 c Butter or margarine -- 1/2 ts Ground glnger
Softened 1/4 ts Ground nutmeg
FILLING: 1 qt Vanilla ice cream --
1 c Cooked pumpkin -- or canned Softened slightly
In a bowl, combine the pecans, ginger snaps, sugar and butter; mix
well. Press into a 9-in. pie pan; bake at 450 deg. for 5 minutes. Cool
completely. In a mixing bowl, beat first six filling ingredients.
Stir in ice cream and mix until well blended. Spoon into crust.
Freeze until firm, at least 2-3 hours. Store in freezer. Yield: 6-8
serving
Recipe By : Taste of Home
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
English celebrity chef also known as The Naked Chef. BBC food television shows.
American celebrity chef. Top Southwestern cooking. He hosts Throwdown! Earnings: $2 million
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