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    You are in: Home / Recipes / Freezer Pumpkin Pie With Gingersnap Crumb Crust Recipe
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    Freezer Pumpkin Pie With Gingersnap Crumb Crust

    Freezer Pumpkin Pie With Gingersnap Crumb Crust. Photo by AcadiaTwo

    1/2 Photos of Freezer Pumpkin Pie With Gingersnap Crumb Crust

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    Kittencalskitchen's Note:

    make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.

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    Ingredients:

    Servings:

    Units: US | Metric

    CRUST

    PUMPKIN PIE

    Directions:

    1. 1
      For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
    2. 2
      Press firmly into bottom and up the sides of a 9-inch pie plate.
    3. 3
      Bake 375 degrees F for 4-5 minutes; cool completely before filling.
    4. 4
      For the pie; in a bowl combine the first 6 ingredients until blended.
    5. 5
      Fold in the soft ice cream until thoroughly combined.
    6. 6
      Spoon into prepared crust.
    7. 7
      Freeze 8 hours or overnight.
    8. 8
      Allow the pie to sit at room temperature for 8 minutes before slicing.
    9. 9
      Serve each piece topped with whipped cream.

    Ratings & Reviews:

    • on December 09, 2008

      55

      Yum! This a super easy ice cream pie. We had it for dessert tonight and it hit the spot. I did cheat however, and used a pre-made store bought graham cracker pie crust as I misplaced my glass pie plate. I also added more nutmeg to taste. Made it for the Kittencal Cook-a-thon.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Freezer Pumpkin Pie With Gingersnap Crumb Crust

    Serving Size: 1 (166 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 467.4
     
    Calories from Fat 178
    38%
    Total Fat 19.8 g
    30%
    Saturated Fat 10.8 g
    54%
    Cholesterol 52.0 mg
    17%
    Sodium 505.8 mg
    21%
    Total Carbohydrate 69.5 g
    23%
    Dietary Fiber 2.5 g
    10%
    Sugars 41.6 g
    166%
    Protein 5.3 g
    10%

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