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Frosty Pumpkin Pie

Yield 1 (9-inch) pie


  • 1 cup canned pumpkin
  • 1/2 cup firmly packed brown sugar
  • 1/8 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/8 teaspoon ground cloves
  • 1 quart vanilla ice cream, softened
  • Gingersnap Crumb Crust
  • Garnishes: whipped cream, gingersnaps

How to Make It

  1. Combine first 6 ingredients in a large bowl, stirring well. Fold in ice cream.

  2. Spoon mixture into Gingersnap Crumb Crust; cover and freeze 8 hours or overnight. Let stand at room temperature 10 minutes, and garnish, if desired.