FBD

Easy Frost Pumpkin Pie

A Carolina mountain recipe for Easy Frost Pumpkin Pie.

AmericanOtherIntermediate15 minBy Northstar

Ingredients

Servings
4
  • 1/4 c Margarine
  • 1 1/2 c Crushed gingersnap cookies
  • 1 can Pumpkin (16 oz.)
  • 2 cups Vanilla ice cream, softened
  • 1 c Powdered sugar
  • 1 1/2 ts Pumpkin pie spice
  • 1/8 ts Salt
  • 2 c Frozen whipped topping, Thawed

Instructions

  1. 1

    Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies.

  2. 2

    Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate.

  3. 3

    In a large bowl combine the pumpkin, ice cream, sugar, pumpkin pie spice, and salt; blend until smooth.

  4. 4

    Fold whipped topping into pumpkin mixture.

  5. 5

    Pour into pie crust lined pan.

  6. 6

    Freeze for several hours or until firm. (For longer storage, cover tightly with foil)

  7. 7

    Before serving let stand at room temperature at least 15 minutes.

Tags

americancarolinas-cooking