Easy Frosty Gingesnap Pumpkin Pie
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Easy Frosty Gingesnap Pumpkin Pie recipe
Ingredients
| Crust | |||
| ¼ | cup |
margarine
|
|
| 1 ½ | cups |
gingersnap cookies
crushed |
* |
| Filling | |||
| 1 | can |
pumpkin
|
* |
| 2 | cups |
vanilla ice cream
softened |
|
| 1 | cup |
powdered sugar
|
|
| 1 ½ | teaspoons |
pumpkin pie spice
|
|
| ⅛ | teaspoon |
salt
|
* |
| 1 | teaspoon |
vanilla extract
|
|
| 2 | cups |
whipped topping, prepared
frozen, thawed |
|
Directions
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.
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Nutrition Facts
Serving Size 40g (1.4 oz)Amount per Serving
Calories 13247% of calories from fat
% Daily Value *
Total Fat 7g
11%
Saturated Fat 3g
14%
Trans Fat
0g
Cholesterol 6mg
2%
Sodium 95mg
4%
Total Carbohydrate
6g
6%
Dietary Fiber 1g
3%
Sugars g
Protein
2g
Vitamin A 68%
•
Vitamin C 2%
Calcium 3%
•
Iron 2%
* based on a 2,000 calorie diet
How is this calculated?
