Pumpkin Gingersnap Ice Cream Pie Dessert
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Pumpkin Gingersnap Ice Cream Pie Dessert

Prep Time10 mins
Servings: 9


  • 1-1/2 cups crushed gingersnap cookies about 30 cookies
  • 2 Tbsp. ground pecans
  • 1 Tbsp. butter
  • 4 cups premium vanilla ice cream softened if necessary
  • 1 cup canned pumpkin pie filling
  • Pumpkin pie spice


  • Preheat oven to 350°. In a small bowl, mix crushed cookies and pecans; stir in butter. Press the mixutre onto the bottom and up sides of an ungreased 8 x 8 baking dish. Bake 8-10 minutes.
  • Cool completely on a wire rack.
  • In a large bowl, mix ice cream and pie filling; spread into prepared crust.
  • Sprinkle pumpkin pie spice on top. Freeze, covered, 8 hours or overnight.