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Easy Frosty Gingesnap Pumpkin Pie

 
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19

Easy Frosty Gingesnap Pumpkin Pie recipe

Yield

12

servings

Prep

25

min

Cook

0

min

Ready

4

hrs

 

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
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.

 

* not incl. in nutrient facts

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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?

 

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