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Freezer Pumpkin Pie

Yields:1 Pie
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Recipe Cooking TimePreparation30 minutes
Cooking0 minutes
Ready In3 hours
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Ingredients

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

Directions

1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9 inch pie pan and bake at 450 deg for five minutes. COOL completely.

2. In a mixing bowl, beat st 6 ingredients. Stir in ice cream and mix until well-blended.

3. Spoon into crust. Freeze until firm at least 2 -3 hours. Store in freezer.

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Rating * ** one star rating** **** *****
Review
auntjo

Member Review

*****

Cream Cheese Cookies--Cookie Press

very good