Frozen Pumpkin Pie

Submitted by: DH Editorial
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Difficulty: Easy
Prep Time: Five Minutes
Total Time: 30 Minutes or Less

Pie Crust
1½ cups crushed gingersnap cookies
1 tbsp white sugar
¼ cup butter, melted
Pie Filling
1 cup pumpkin puree
1 cup white sugar
½ tsp salt
½ tsp ground ginger
½ tsp ground cinnamon
¼ tsp ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened
Preheat oven to 300°F. Mix together crushed gingersnaps and 1 tbsp sugar. Stir in melted butter. Press mixture evenly into a 9-inch pie plate. Bake for 15 min. and allow to cool. In a medium bowl, combine pumpkin, remaining sugar, salt, ginger, cinnamon and nutmeg. Stir until thoroughly mixed. Fold in whipped topping. Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps.

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