Easy Frost Pumpkin Pie

Easy Frost Pumpkin Pie is such a simple American dessert that children love. This dessert is ready is 15 minutes and gone in seconds as everyone I know loves it. Also I use gingersnap biscuits as I love the flavour but any biscuit that crumbles is good.

Easy Frost Pumpkin Pie

Fast and simple classic pumpkin pie recipe.

4.50 from 18 votes

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Course: Dessert

Cuisine: American

Keyword: Biscuits, Dairy, Dessert, Pies/Tarts

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

Total Time: 25 minutes minutes

Servings: 6 people

Calories: 920kcal

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Ingredients

 

MetricImperial

• 1/4 cup Margarine
• 1 1/2 cup gingersnap cookies
• 16 oz Pumpkin
• 2 cups Vanilla ice cream softened
• 1 cup Powdered sugar
• 1 1/2 tsp Pumpkin pie spice
• 1/8 tsp Salt
• 2 cup whipped topping

Instructions

• Melt margarine in small sauce pan. Remove from heat; stir in crushed cookies.
• Press mixture evenly in bottom and up sides of a 9 inch pie pan; refrigerate.
• In a large bowl combine the pumpkin, ice cream, sugar, pumpkin pie spice, and salt.;
• Blend until smooth. Fold whipped topping into pumpkin mixture.
• Pour into pie crust lined pan. Freeze for several hours or until firm. (For longer storage, cover tightly with foil)
• Before serving let stand at room temperature at least 15 minutes. Garnish as desired.

Nutrition

Calories: 920kcal | Carbohydrates: 123g | Protein: 7g | Fat: 47g | Saturated Fat: 30g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 31mg | Sodium: 314mg | Potassium: 178mg | Fiber: 3g | Sugar: 96g