Freezer Pumpkin Pie

2 hours Prep: 20 minutes Cook: 5 minutes

197 calories per serving view nutrition facts

8 servings suggest servings

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Ingredients

1	cup	pecans	ground
1/2	cup	gingersnap cookies
1/4	cup	sugar
1/4	cup	butter	or margarine, softened
1	cup	pumpkin	cooked or canned
1/2	cup	brown sugar	packed
1/2	teaspoon	salt
1/2	teaspoon	cinnamon	ground
1/2	teaspoon	ginger	ground
1/4	teaspoon	nutmeg	ground
1	quart	vanilla ice cream	softened slightly

Directions

In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well.

Press into a 9-inch pie pan; bake at 450 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.

Makes 8 servings.

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Nutrition Facts

Serving Size 58g

Amount per Serving

Calories 197 76% of calories from fat

	% Daily Value*
Total Fat 17.0g	26%
Saturated Fat 5.0g	26%
Trans Fat 0.0g
Cholesterol 19mg	6%
Sodium 197mg	8%
Total Carbohydrate 13.0g	4%
Dietary Fiber 2.0g	9%
Sugars 10.0g
Protein 2.0g	4%

Vitamin A	100%		Vitamin C	3%
Calcium	3%		Iron	5%

* 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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My family loved this simple easy meal, even my very picky son! Since my son is graduating from high school this year and he likes it so well it will be part of our open house buffet. It's also inexpensive to make. The only changes I would make would be to add at least twice the salt and pepper. I'm not one to use a lot of salt, but everyone was adding salt and pepper. The second time I made it I doubled both and they were all still adding. Otherwise it's great. Thanks!

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