Pumpkin Gingersnap Ice Cream Pie Dessert
Pumpkin Ice Cream Pie with Gingersnap Crust has a bold pumpkin flavor and a nutty gingersnap and pecan crust that pairs perfectly together! Not quite an ice cream cake, this ice cream pie is a must-try in the fall or around the holidays!
Ingredients
- 1 ½ 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
Instructions
- 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.
Notes
Reposted from October 2017.