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Pumpkin Ice Cream Pie with Pretzel Crumb Crust

Makes: 4 pies

Sweet and cold, with a salty pretzel crust! 

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Ingredients

Directions

Combine all crust ingredients.  Reserve 5 ounces.  Press remaining crumbs (about 12 ounces per pie) over bottom and up sides of four 9-inch pie pans.  Bake for 10 minutes at 400°F.   Cool completely. 

Mix pumpkin, brown sugar, corn syrup and pumpkin pie spice in a large bowl.  Fold in softened ice cream.  Pour mixture into crusts.  Top with reserved crust crumbs.

Cover lightly.  Freeze until firm, 2 hours or overnight.  Remove from freezer 15 minutes before serving.

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