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Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.










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Freezer Pumpkin Pie



-----------------------------------CRUST-----------------------------------
1 c Ground pecans
1/2 c Ground ginger snaps
1/4 c Sugar
1/4 c Butter or margarine,
-softened
----------------------------------FILLING----------------------------------
1 c Cooked or canned pumpkin
1/2 c Packed brown sugar
1/2 ts Salt
1/2 ts Ground cinnamon
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1 qt Vanilla ice cream,
-softened slightly


In a bowl, combine the pecans, gingersnaps, sugar, and butter; mix well. Press into a 9-inch pie pan; bake at 450 for 5 minutes. Cool completely.
In a mixing bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer.
Makes 8 servings.













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