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CREAMY PUMPKIN PIE

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Creamy Pumpkin Pie

 


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CATEGORIES

Pie 

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

DIRECTIONS

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.


RECIPE REVIEWS

piggykins
Jul/24/2007 10:07 pm piggykins
This spices from the cookies make this taste great, the ice cream makes it creamy.

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