Freezer Pumpkin Pie

3 hours Prep: 10 minutes Cook: 10 minutes

395 calories per serving view nutrition facts

1 pie suggest servings

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Ingredients


Crust
1	cup	pecans	ground
1/2	cup	gingersnap cookies
1/4	cup	sugar
1/4	cup	butter

Filling
1	cup	pumpkin	canned or cooked
1/2	cup	brown sugar	packed
1/2	teaspoon	salt
1/2	teaspoon	ginger	ground
1/4	teaspoon	nutmeg	ground
1	quart	vanilla ice cream	softened

Directions

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

Press into a 9 inch pie pan and bake at for five minutes.

COOL completely.

In a mixing bowl, beat 1st 6 ingredients. Stir in ice cream and mix until well-blended.

Spoon into crust. Freeze until firm at least 2-3 hours.

Store in freezer.

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Nutrition Facts

Serving Size 116g

Amount per Serving

Calories 395 76% of calories from fat

	% Daily Value*
Total Fat 33.0g	51%
Saturated Fat 10.0g	52%
Trans Fat 0.0g
Cholesterol 38mg	13%
Sodium 394mg	16%
Total Carbohydrate 26.0g	9%
Dietary Fiber 5.0g	18%
Sugars 19.0g
Protein 4.0g	8%

Vitamin A	200%		Vitamin C	5%
Calcium	6%		Iron	9%

* 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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This salad was very good and easy to make. The dressing was light and tasty and it was just the right amount with the other ingredients. I made it just as written and wouldn't change a thing about it. I will make this recipe again and again. Simple and nutritious!