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Paradise and Pennant Candied Fruit

Pumpkin Maple Frozen Pie

This pumpkin maple frozen pie is a great fall dessert but it’s a touch of ginger and cold, creamy textures also make it a refreshing treat to enjoy on a hot summer’s day. Whether celebrating the Fourth of July or wanting something unique to serve after Thanksgiving dinner, this pie is a perfect choice.

Ingredients:

• 1 9-inch graham cracker crust
• 1 8 oz package cream cheese, softened
• 1 14 oz can maple-flavored eagle brand sweetened condensed milk
• 1 tablespoon brown sugar
• 2 tablespoons pure maple syrup
• 1/3 cup canned pumpkin
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon ground ginger
• 1 tablespoon ground flax seed
• 1 8 oz tub whipped topping, thawed
• 1/2 cup chopped Crystallized Ginger plus 2 tablespoons

Directions:

In a large bowl beat together softened cream cheese and maple flavored sweetened condensed milk until creamy using an electric mixer.

Beat in brown sugar, maple syrup, canned pumpkin, vanilla extract, ground ginger and ground flax seed.

Fold in cool whip and diced crystallized ginger. Spoon filling into prepared crust. Sprinkle 2 tablespoons diced crystallized ginger over the top.

Place pie in the freezer. Freeze pie for several hours. When filling is firm, place pie in a large zip-lock freezer bag and seal bag. Store Pie in freezer.

Recipe Note: Take pie out of the freezer 5 to 10 minutes before serving. This will make it easier to cut the pie into serving pieces.

A recipe from our guest blogger, Lynn Huntley.