Description
A rich and creamy frozen pumpkin pie with a spiced gingersnap cookie crust, perfect for fall!
Ingredients
Units
Scale
For the Crust:
- 2 cups gingersnap cookie crumbs
- 1/4 cup melted butter
- 2 tbsp brown sugar
For the Pumpkin Ice Cream Filling:
- 2 cups vanilla ice cream, softened
- 1 cup canned pumpkin puree
- 1/2 cup brown sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp ginger
- 1/4 tsp salt
For the Topping:
- Whipped cream
- Crushed gingersnap cookies
Instructions
- Make the Crust: Mix gingersnap crumbs, melted butter, and brown sugar. Press into a pie pan and freeze for 10 minutes.
- Prepare Filling: In a bowl, whisk pumpkin puree, softened ice cream, brown sugar, and spices until smooth.
- Assemble: Pour pumpkin mixture into the frozen crust. Smooth the top and freeze for at least 4 hours.
- Garnish & Serve: Top with whipped cream and crushed gingersnaps before serving.
Notes
- Can be made up to a week in advance.
- Try using cinnamon ice cream for an extra festive touch!
