Creamy Pumpkin Pie
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
  1. Preheat oven to 375F.
  2. Place gingersnaps and margarine in food processor; process until finely ground.
  3. Press gingersnap mixture into 10" pie plate.
  4. Bake 5-8 min; remove and cool crust.
  5. Prepare the filling.
  6. Blend together until smooth, and creamy.
  7. Pour into crust.
  8. Refrigerate.