Pumpkin Ice Cream Pie In Gingersnap Crust

Pumpkin Ice Cream Pie In Gingersnap Crust

A refreshing version of an old favorite. A frozen pie that is ready to serve on a moment’s notice.

1 1/3 cups gingersnap crumbs

1/3 cup powdered sugar

1/3 cup butter, melted

1 cup canned pumpkin

1/2 cup brown sugar

2 teaspoons pumpkin pie spice

1 quart butter pecan or vanilla ice cream, softened

Garnish: Whipped Cream

Chopped pecans

Combine gingersnap crumbs, sugar and butter in a small bowl; stir to mix. Press mixture into bottom and on sides of 9-1inch pie plate. Chill while making filling.

Blend together pumpkin, sugar and pumpkin pie spice (see note below) in a large mixing bowl. Fold into softened ice cream, working quickly so that ice cream does not melt completely.

Pour pumpkin mixture into gingersnap crust. Cover and return to freezer several hours until firm. Remove pie from freezer 10 minutes before serving.

Garnish with whipped cream and chopped pecans before serving. Serves 8.

(Note: 1 tsp. cinnamon, 1/2 teaspoon ginger and 1/4 teaspoon nutmeg may be substituted for pumpkin pie spice.)