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Gingersnap Pumpkin Ice Cream Pie

  • 8servings
  • 23minutes
  • 494calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates
VitaminsA, D
MineralsZinc, Natrium, Calcium, Potassium, Iron, Phosphorus

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups crushed gingersnaps

  2. 1/4 cup powdered sugar

  3. 1/2 cup butter

  4. 1 cup pumpkin (not pumpkin pie filling)

  5. 1 quart vanilla ice cream

  6. 1/2 teaspoon salt

  7. 1/2 cup brown sugar

  8. 1/2 teaspoon cinnamon

  9. 1/2 teaspoon ginger

  10. 1/4 teaspoon nutmeg

  11. 1/4 teaspoon mace

Instructions Jump to Ingredients ↑

  1. For Crust:.

  2. Mix together the crust ingredients and press into a 9-inch pie pan.

  3. Bake crust at 375°F 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.

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