Gingersnap Pumpkin Ice Cream Pie Recipe

Name: Gingersnap Pumpkin Ice Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Gingersnap Crust; 1 1/2 cups crushed gingersnaps; 1/4 cup powdered sugar; 1/2 cup butter; Filling; 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

Servings: persons

Gingersnap Crust
1 1/2 cups crushed gingersnaps
1/4 cup powdered sugar
1/2 cup butter
Filling
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

1
For Crust:
2
Mix together the crust ingredients and press into a 9-inch pie pan.
3
Bake crust at 375u00b0F for 8 minutes.
4
Cool completely.
5
For filling:
6
Soften ice cream in a large bowl.
7
Mix the remaining filling ingredients in with the ice cream.
8
For pie:
9
Pour the pie filling ingredients into the cooled crust.
10
Place in freezer until set before serving.

483

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: Gingersnap Crust, 1 1/2 cups crushed gingersnaps, 1/4 cup powdered sugar, 1/2 cup butter, and more.

Yes, Gingersnap Pumpkin Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

Gingersnap Pumpkin Ice Cream Pie

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