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Freezer Pumpkin Pie

Yields:8 servings
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Recipe Cooking TimePreparation20 minutes
Cooking5 minutes
Ready In2 hours
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Ingredients

1 cup pecans ground
1/2 cup gingersnap cookies
1/4 cup sugar
1/4 cup butter or margarine, softened
1 cup pumpkin cooked or canned
1/2 cup brown sugar packed
1/2 teaspoon salt
1/2 teaspoon cinnamon ground
1/2 teaspoon ginger ground
1/4 teaspoon nutmeg ground
1 quart vanilla ice cream softened slightly

Directions

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

Press into a 9-inch pie pan; bake at 450 for 5 minutes.

Cool completely.

In a mixing bowl, beat first six filling ingredients.

Stir in ice cream and mix until well blended.

Spoon into crust.

Freeze until firm, at least 2-3 hours.

Store in freezer.

Makes 8 servings.

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Upside Down Chocolate Puddin' Cake

This is very yummy! And easy - my two year old helped me make it last night Ü