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  Recipe Home » Pies » Easy Frosty Pumpkin Pie
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  Easy Frosty Pumpkin Pie
  Category: Pies
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 356
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
Instructions:
Directions

CRUST; Melt margarine in small sauce pan. Remove from heat; stir in
crushed cookies. Press mixture evenly in bottom and up sides of a 9
inch pie pan; refrigerate. FILLING; In Large bowl combine all filling
ingredients except whipped topping; blend 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 source holiday baking and gifts pilsbury
monthly submitted by marina
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