Easy Frosty Gingesnap Pumpkin Pie
Easy Frosty Gingesnap Pumpkin Pie recipe
Yield
12 servingsPrep
25 minCook
0 minReady
4 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 59 | ml |
margarine
|
|
| 355 | ml |
gingersnap cookies
crushed |
*
|
| Filling | |||
| 1 | can |
pumpkin
|
*
|
| 473 | ml |
vanilla ice cream
softened |
|
| 237 | ml |
powdered sugar
|
|
| 7.5 | ml |
pumpkin pie spice
|
|
| 0.6 | ml |
salt
|
|
| 5 | ml |
vanilla extract
|
|
| 473 | ml |
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.
