Recipe: Easy Frosty Pumpkin Pie (no bake, using vanilla ice cream, freeze ahead)
Desserts - Pies and Tarts
EASY FROSTY PUMPKIN PIE
FOR THE CRUST:
1/4 cup butter or margarine
1 1/2 cups crushed gingersnap cookies
FOR THE FILLING:
1 (16 oz.) can pumpkin puree (unsweetened)
1 pint 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 cups frozen whipped topping, thawed
TO PREPARE THE CRUST:
Melt butter in small saucepan. Remove from heat; stir in crushed cookies. Press mixture evenly in bottom and up sides of a 9-inch pie pan; refrigerate.
TO PREPARE THE FILLING:
In a large bowl combine all filling ingredients except whipped topping; stir 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.
Makes 1 (9-inch) pie
Source: Source: Recipe Booklet: Pillsbury Classic Cookbooks #177 - Holiday Baking and Gifts, November, 1995
MsgID: 3158649
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - November 2015 Dail...
Board: Daily Recipe Swap at Recipelink.com
Shared by: Betsy at Recipelink.com
In reply to: Recipe: Recipes Old and New - November 2015 Dail...
Board: Daily Recipe Swap at Recipelink.com
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