Frozen Pumpkin Crumble

Recipe Ingredients

		Crust
1 1/2 cups	219g / 7.7oz	Graham cracker crumbs
1/4 cup	49g / 1.7oz	Sugar - granulated
1/2 cup	99g / 3.5oz	Butter - melted
		Filling
1		Pumpkin puree 14 oz or:
1 3/4 cups	414ml	Pumpkin puree homemade
2 cups	474ml	Ice cream - vanilla or maple
1/4 teaspoon	1.3ml	Nutmeg - ground
1/2 teaspoon	2.5ml	Cinnamon - ground
1/2 teaspoon	2.5ml	Ginger - ground

Recipe Instructions

Preheat oven to 375F.

Combine crust ingredients in bowl and mix well. Set aside 1/4 cup for topping. Pat remaining mixture into 9" round pie pan or oven proof dish.

Bake 10 minutes. Cool.

Mix together all filling ingredients (ice cream should be softened) with fork or large spoon.

Turn into cooled pie shell; smooth top with knife. Sprinkle reserved crumbs mixture on top.

Freeze until firm, at least 2 hours.

Remove from freezer about 15 minutes before serving.

Less filling than pumpkin pie

Source:
R. Banghart

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