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Frozen Pumpkin Mouse Pie Recipe Just In Time For The Holidays!!

pumpkin pie ceramic
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Love me the quick and easy recipes!

Say goodbye to boring Pumpkin Pie and make room for a tasty treat the whole family will love!

With all the holidays fast approaching and all the family dinners you are planning to attend or cook yourself, here is a fast and yummy recipe that will definitely delight all your guests and save you some precious time.

Frozen Pumpkin Mouse Pie (From EatingWell.com)

  • 30 small gingersnap cookies, about 7 1/2 ounces
  • 2 tablespoons raisins
  • 1 tablespoon canola oil
  • 1 cup pumpkin puree, canned
  • 1/3 cup brown sugar, packed
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon nutmeg, freshly grated
  • 2 pints low-fat vanilla ice cream, 4 cups; frozen, softened

- Plan an evening out at Taste of El Paso -

  1. Preheat oven to 350°F. Coat a 9-inch deep-dish pie pan with cooking spray.
  2. To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the sides of the prepared pan.
  3. Bake the crust until set, about 10 minutes. Transfer to a wire rack to cool completely.
  4. To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.

Enjoy!

 

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