Creamy Pumpkin Pie


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Serves | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


Questions, Comments & Reviews


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


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