How To make Frosty Pumpkin Pie
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1 c Pumpkin; mashed & cooked
1/4 c Brown sugar; packed
1 ts Aromatic bitters
1/2 ts Salt
1/2 ts Ground ginger
1/4 ts Ground nutmeg
1/4 ts Ground cinnamon
4 1/2 oz Frozen whipped topping; thaw
1 pt Butter pecan ice cream; slig
2 tb Pecans; chopped
Crust:
1 1/2 c Gingersnap crumbs
1/4 c Butter or margarine; melted
CRUST: Heat oven to 350-degrees. Mix gingersnap crumbs and butter or margarine, melted. Press firmly and evenly against bottom and side of 9" pie plate. Bake 10 minutes. Cool. FILLING: Mix pumpkin, brown sugar, bitters, salt, ginger, nutmeg and cinnamon. Fold whipped topping into pumpkin mixture. Spoon ice cream into gingersnap crust; spread to edge of crust. Swirl pumpkin mixture over ice cream. Freeze uncovered at least 3 hours. Let stand at room temperature 15 minutes before serving. Sprinkle pecans in circle on pie. (Betty Crocker's Step-by-Step Recipes) -----
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Pumpkin Pie Spice Recipe
Ingredients:
2 tablespoons ground cinnamon
1 ½ teaspoon ground nutmeg
1 ½ teaspoon ground ginger
¾ teaspoon allspice
¾ ground cloves
Directions:
Mix all ingredients together until well combined and store in an air tight container for up to 2 years.
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I Found the Best Pumpkin Spice Snacks- Wendy's Frosty, IHop Pancakes, Starbucks Latte
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Intro: (0:00)
Ihop's Pumpkin Spice Pancakes: (1:16)
Wendy's Pumpkin Spice Frosty: (2:46)
Starbucks Pumpkin Spice Latte: (5:31)
Outro: (8:13)