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Freezer Pumpkin Pie With Gingersnap Crumb Crust

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“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.”
READY IN:
8hrs 20mins
SERVES:
8
UNITS:
Metric

Ingredients Nutrition

Directions

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

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