Makes: 24 servings
Prep: 30 mins
Bake: 10 mins 325°F
Chill: 6 hrs
Prepare as directed through Step 3, except cover and chill for up to 3 days. Before serving, prepare whipped cream as directed in Step 4 and spread over top of pie. Sprinkle with pistachio nuts.
Spice up your whipped cream by adding 1/4 teaspoon ground nutmeg and 1/4 teaspoon ground cinnamon. Out of pistachios? Use almonds (or your favorite nut) instead. Go nuts: Chop 1/2 cup pecans and sprinkle on top of pie for an extra nutty finish.
(Pumpkin Icebox Pie with Pistachio-Gingersnap Crust)
Source : bhg.com
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