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Frosty Pumpkin Pie(Microwave)


Course : Pies
Serves: 1
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Ingredients:


1/4 cup margarine

1 1/2 cups gingersnap crumbs

1/4 cup packed brown sugar

1/2 teaspoon ginger

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1 Dash salt

1 cup canned pumpkin

2 cup butter

1 quart Pecan ice cream

1/4 cup chopped pecans

4 1/2 ounces frozen whipped topping defrosted
 

Preparation / Directions:


Place margarine in 9 inch pie plate. Microwave at high 1 to 1 1/2 minutes or until melted. Stir in crumbs until moistened. Press firmly and evenly against bottom and sides of pie plate. Microwave at high 1 to 1 1/2 minutes or till set, rotating 1/2 turn after 1 minute. Cool. In 3 quart bowl, mix sugar, spices and salt. Place ice cream in medium bowl. Reduce power to 50% (medium). Microwave 10 to 20 seconds or till softened; stir. Fold into pumpkin mixture. Add pecans. Fold in whipped topping. Pour into cooled pie shell. Freeze at least 6 hours or overnight.

 

Nutritional Information:

931 Calories (kcal); 68g Total Fat; (62% calories from fat); 6g Protein; 86g Carbohydrate; 0mg Cholesterol; 836mg Sodium

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