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