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Frosty Pumpkin Pie

Yields:1 pie
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Recipe Cooking TimePreparation30 minutes
Cooking20 minutes
Ready In2 hours
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Ingredients

1 cup pumpkin mashed, cooked
1/4 cup brown sugar packed
1 teaspoon aromatic bitters
1/2 teaspoon salt
1/2 teaspoon ginger ground
1/4 teaspoon nutmeg ground
1/4 teaspoon cinnamon ground
4 1/2 ounces whipped topping, prepared
1 pint pecan ice cream
2 tablespoons pecans chopped
Crust
1 1/2 cups gingersnap crumbs
1/4 cup butter melted

Directions

Heat oven to 350-degrees F.

Mix gingersnap crumbs and butter or margarine, melted.

Press firmly and evenly against bottom and side of 9 inchpie plate.

Bake 10 minutes. Cool.

FILLING: Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon.

Fold whipped topping into pumpkin mixture.

Spoon ice cream into gingersnap crust; spread to edge of crust.

Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours.

Let stand at room temperature 15 minutes before serving.

Sprinkle pecans in circle on pie.

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Orange Zucchini Cake

Sounds wonderful, I can't wait to make it. Carol