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.
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Add to CollectionServings: 6 people
Calories: 920kcal
Ingredients
- 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
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