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Vera Reid of Laramie, Wyoming puts a cool twist on tradition with this wonderful do-ahead dessert. Gingersnaps and pecans form the delicious baked crust for this pie's pumpkin and ice cream filling.
This recipe is:
Quick
Nutritional Facts 1 serving (1 slice) equals 371 calories, 20 g fat (9 g saturated fat), 44 mg cholesterol, 327 mg sodium, 46 g carbohydrate, 1 g fiber, 5 g protein.
Originally published as Freezer Pumpkin Pie in Taste of Home October/November 1994, p13
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Reviewed on Apr. 04, 2011 by abbie2005
This was absolutely delicious! I liked it better than regular pumpkin pie, so it was that good! Instead of regular vanilla ice cream, I used fat free vanilla frozen yogurt and it turned out great!
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