More Great Recipes: Pie

Creamy Pumpkin Pie


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Crust:
30 gingersnap cookies
2 3/4 tablespoons margarine
Filling:
1 (15-ounce) can Pumpkin
1/2 cup Sugar
1 1/2 teaspoons ground cinnamon (again)
3/4 teaspoon ground ginger
2 Eggs
2 cups Vanilla Ice Cream-softened
3/4 teaspoon ground nutmeg


Preheat oven to 375F.


Place gingersnaps and margarine in food processor; process until finely ground.


Press gingersnap mixture into 10" pie plate.


Bake 5-8 min; remove and cool crust.


Prepare the filling.


Blend together until smooth, and creamy.


Pour into crust.


Refrigerate.


Pairs Well With


Notes

This spices from the cookies make this taste great, the ice cream makes it creamy.

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