Recipes

Pumpkin Ice Cream Pie                                                                 

Yield: 8 servings

Prep Time: 15 minutes

Cook Time: 5 minutes

Freeze Time: 4-6 hours

Instead of the usual pumpkin pie, try this easy make-ahead ice cream pie featuring pumpkin ice cream, a gingersnap crust, chopped pecans and caramel topping.

Ingredients

1 ¼ cups gingersnap crumbs (about 24 cookies, finely crushed)

2 tablespoons sugar

¼ cup butter, melted

4 cups vanilla ice cream, softened

1 cup canned mashed pumpkin

1 ½ teaspoons pumpkin pie spice

Decorations

1 can of Dairy Whipped Topping

½ cup of whole pecans

12 Gingersnaps cookies for decorating

½ cup caramel ice cream topping

Directions

Preheat oven to 350°.

Grease a 9-inch pie plate. Combine gingersnap crumbs, sugar, and butter in a medium bowl; stir with a fork until combined. Press crumb mixture over bottom and up sides of pie plate.  Bake 5 minutes or until golden.  Let cool.

Spoon softened ice cream, pumpkin, and pumpkin pie spice into a medium bowl and beat on medium speed of an electric mixer until smooth and texture resembles soft-serve ice cream.

Spread ice cream mixture over crumb crust. Cover and freeze 4 to 6 hours or until firm.

To serve, let pie soften in refrigerator about 10 minutes. 

Decorate with caramel, whipped topping, ginger snaps and pecans.

Use a warm knife to cut into slices. 

Tips:

Instead of using a food processor, place gingersnap cookies in a large, heavy-duty zip-top plastic bag and seal bag.  Crush cookies using a wooden rolling pin. Decorate each slice if not planning on consuming the whole pie.  Add additional fresh whipped topping, caramel and pecans with each slice when serving.