Recipe: Easy Frosty Pumpkin Pie (no bake, using vanilla ice cream, freeze ahead)

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