Best 2 Gingersnap Pumpkin Ice Cream Pie Recipes

Elevate your holiday dessert table with the delectable flavors of this gingersnap pumpkin ice cream pie. This captivating treat combines a crispy gingersnap cookie crust with a velvety pumpkin ice cream filling, creating a delightful balance of spices and sweetness. Topped with a drizzle of caramel sauce and whipped cream, this pie will be the star of any special occasion or gathering. It's simply irresistible!

Here are our top 2 tried and tested recipes!

PUMPKIN GINGERSNAP ICE CREAM PIE

Pumpkin Gingersnap Ice Cream Pie image

My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons ground walnuts
1 tablespoon canola oil
FILLING:
4 cups reduced-fat vanilla ice cream, softened if necessary
1 cup canned pumpkin pie filling
Pumpkin pie spice

Steps:

Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

GINGERSNAP PUMPKIN ICE CREAM PIE

Gingersnap Pumpkin Ice Cream Pie image

Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.

Provided by HokiesMom

Categories Pie

Time 23m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

Ingredients

1 1/2 cups crushed gingersnaps
1/4 cup powdered sugar
1/2 cup butter
1 cup pumpkin (not pumpkin pie filling)
1 quart vanilla ice cream
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon mace

Steps:

For Crust:.
Mix together the crust ingredients and press into a 9-inch pie pan.
Bake crust at 375°F for 8 minutes.
Cool completely.
For filling:.
Soften ice cream in a large bowl.
Mix the remaining filling ingredients in with the ice cream.
For pie:.
Pour the pie filling ingredients into the cooled crust.
Place in freezer until set before serving.

Tips:

Chill your ingredients. This will help the ice cream pie to set up more quickly and smoothly.
Use high-quality ingredients. The better the ingredients, the better the pie will taste.
Don't overmix the ice cream. Overmixing can make the ice cream grainy.
Freeze the pie for at least 4 hours before serving. This will give the ice cream time to set up completely.
When serving, let the pie sit at room temperature for 10-15 minutes before slicing. This will make it easier to cut and serve.

Conclusion:

This gingersnap pumpkin ice cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy pumpkin ice cream, gingersnap crust, and whipped cream topping, this pie is sure to be a hit with everyone who tries it. So next time you're looking for a sweet treat, give this gingersnap pumpkin ice cream pie a try!

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