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| Crust | |||
| 1/4 | cup | margarine | |
| 1 1/2 | cups | gingersnap cookies | crushed |
| Filling | |||
| 16 | ounces | pumpkin | |
| 2 | cups | vanilla ice cream | softened |
| 1 | cup | powdered sugar | |
| 1 1/2 | teaspoons | pumpkin pie spice | |
| 1/8 | teaspoon | salt | |
| 1 | teaspoon | vanilla extract | |
| 2 | cups | whipped topping, prepared | frozen, thawed |
CRUST:
Melt margarine in small sauce pan.
Remove from heat; stir in crushed cookies.
Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate.
FILLING:
In Large bowl combine all filling ingredients except whipped topping; blend until smooth.
Fold whipped topping into pumpkin mixture.
Pour into pie crust lined pan.
Freeze for several hours or until firm (For longer storage, cover tightly with foil).
Before serving let stand at room temperature at least 15 minutes.
Garnish as desired.
| % Daily Value* | |
| Total Fat 21.0g | 32% |
| Saturated Fat 9.0g | 44% |
| Trans Fat 0.0g | |
| Cholesterol 17mg | 6% |
| Sodium 289mg | 12% |
| Total Carbohydrate 57.0g | 19% |
| Dietary Fiber 4.0g | 15% |
| Sugars 50.0g | |
| Protein 4.0g | 8% |
| Vitamin A | 387% | Vitamin C | 9% | |
| Calcium | 11% | Iron | 10% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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Everyone thinks the Christmas holidays is the only time period where you pack on pounds because of food. This statement may be true when you look at other holidays like Easter, St. Patrick’s Day and New Year’s Eve, but what about Thanksgiving?...
I'm a choc-o-holic. I think I'd enjoy every bite.
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