GINGERSNAP PUMPKIN ICE CREAM PIE

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Gingersnap Pumpkin Ice Cream Pie image

Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.

Provided by HokiesMom

Categories     Pie

Time 23m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups crushed gingersnaps
1/4 cup powdered sugar
1/2 cup butter
1 cup pumpkin (not pumpkin pie filling)
1 quart vanilla ice cream
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon mace

Steps:

  • For Crust:.
  • Mix together the crust ingredients and press into a 9-inch pie pan.
  • Bake crust at 375°F for 8 minutes.
  • Cool completely.
  • For filling:.
  • Soften ice cream in a large bowl.
  • Mix the remaining filling ingredients in with the ice cream.
  • For pie:.
  • Pour the pie filling ingredients into the cooled crust.
  • Place in freezer until set before serving.

*** Explore more Gingersnap Pumpkin Ice Cream Pie Recipes »

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