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| Home -> [Desserts, Fun & Easy, Halloween, Holidays, Picnic, Pumpkin, Quick & Easy, Tarts & Pies, Vegetables] -> [Easy frosty pumpkin pie Recipe] |
Easy frosty pumpkin pie
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| Artist: |
_ |
Yield: |
10 |
| Categories: |
Desserts, Fun & Easy, Halloween, Holidays, Picnic, Pumpkin, Quick & Easy, Tarts & Pies, Vegetables |
Rating: |
0 |
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Ingredients:
| | CRUST | | 1/4
| cup | Margarine | | 1 1/2
| cup | Crushed ginersnap cookies | | | FILLING | | 1
| can | Pumpkin (16 oz.) | | 1
| pinch | Vanilla ice cream softened | | | 2 cups | | 1
| cup | Powdered sugar | | 1 1/2
| tsp | Pumpkin pie spice | | 1/8
| tsp | Salt | | 1
| tsp | Vanilla | | 2
| cup | Frozen whipped topping | | | Thawed |
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Procedures:
| 1 | Directions crust; melt margarine in small sauce pan. | | 2 | Remove from heat; stir in crushed cookies. | | 3 | Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate. | | 4 | Filling; in large bowl combine all filling ingredients except whipped topping; blend until smooth. | | 5 | Fold whipped topping into pumpkin mixture. | | 6 | Pour into pie crust lined pan. | | 7 | Freeze for several hours or until firm. | | 8 | (for longer storage, cover tightly with foil) before serving let stand at room temperature at least 15 minutes. | | 9 | Garnish as desired source holiday baking and gifts pilsbury monthly submitted by marin |
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