PUMPKIN GINGERSNAP ICE CREAM PIE

Pumpkin Gingersnap Ice Cream Pie image

My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California

Provided by Taste of Home

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons ground walnuts
1 tablespoon canola oil
FILLING:
4 cups reduced-fat vanilla ice cream, softened if necessary
1 cup canned pumpkin pie filling
Pumpkin pie spice

Steps:

Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.