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Easy Frosty Gingesnap Pumpkin Pie

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Easy Frosty Gingesnap Pumpkin Pie

Easy Frosty Gingesnap Pumpkin Pie recipe

 

Yield

12 servings

Prep

25 min

Cook

0 min

Ready

4 hrs

Ingredients

Amount Measure Ingredient Features
Crust
¼ cup margarine
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1 ½ cups gingersnap cookies
crushed
* Camera
Filling
1 can pumpkin
* Camera
2 cups vanilla ice cream
softened
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1 cup powdered sugar
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1 ½ teaspoons pumpkin pie spice
teaspoon salt
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1 teaspoon vanilla extract
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2 cups whipped topping, prepared
frozen, thawed
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Ingredients

Amount Measure Ingredient Features
Crust
59 ml margarine
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355 ml gingersnap cookies
crushed
* Camera
Filling
1 can pumpkin
* Camera
473 ml vanilla ice cream
softened
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237 ml powdered sugar
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7.5 ml pumpkin pie spice
0.6 ml salt
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5 ml vanilla extract
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473 ml whipped topping, prepared
frozen, thawed
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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 Arrow up button

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Nutrition Facts

Serving Size 40g (1.4 oz)
Amount per Serving
Calories 13247% 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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