When it comes to cooking do you have a dish that you are just known for?
I do. And it is Thanksgiving dinner. Scott makes fun of the way I prepare the turkey, but he is always praising how good it tastes. If it works, it works.
However, I am here to share with you the incredible art of pie making. I don’t have a double oven so figuring out the timing of everything for the big meal is quite the feat. The best thing about this pumpkin pie, it uses the oven for 5 minutes total. And it can be made the day before and still be fresh!
YEARS ago I was visiting my grandmother for Thanksgiving when Courtney was 16 months old. She made a pie and my life has never been the same. I have made it EVERY YEAR since. Even better is you have time to go get the ingredients right now to make this pie and wow everyone you are spending Thanksgiving with.
We all know that Pumpkin Pie is very traditional for Thanksgiving. I will never take this away. For me, the texture wasn’t always my favorite so when my grandma introduced me to this pie it was life changing. Want to know the secret ingredient?
FREEZER PUMPKIN PIE
Ingredients CRUST 1 cup pecans, ground 1/2 cup gingersnap cookies, ground 1/4 cup sugar 1/4 cup melted butter FILLING 1 cup pumpkin pie puree 1/2 cup brown sugar, packed 1/2 tsp. salt 1/2 tsp. cinnamon 1/2 tsp. ground ginger 1/4 tsp. nutmeg 1 quart vanilla ice cream
Directions In a bowl, combine the ground pecans, ground gingersnap cookies, sugar and melted butter. Mix well and press into a 9 or 10 inch pie plate. Bake at 450°F for 5 minutes. Cool completely. In a mixing bowl, beat together the pumpkin purée, brown sugar, salt, cinnamon, ground ginger and nutmeg. Stir in the ice cream and mix until well blended. Spoon into cooled pie crust. Freeze until firm, or at least 2-3 hours. Store covered, in freezer until ready to serve.