Best 2 Pumpkin Gingersnap Ice Cream Pie Recipes
Indulge in a delectable symphony of flavors with our curated collection of pumpkin gingersnap ice cream pie recipes. As the fall season paints the world in vibrant hues, it's time to embrace the bounty of autumn's harvest and create a culinary masterpiece that will tantalize your taste buds. Let the warm, comforting spices of pumpkin and the crisp, buttery notes of gingersnaps dance harmoniously with creamy, velvety ice cream, encased in a flaky, golden crust. These recipes offer a delightful balance of textures and flavors, making them the perfect centerpiece for your next gathering or a cozy treat to enjoy on a crisp autumn evening. Prepare to embark on a culinary journey that celebrates the essence of fall with our carefully selected pumpkin gingersnap ice cream pie recipes.
Check out the recipes below so you can choose the best recipe for yourself!
PUMPKIN GINGERSNAP ICE CREAM PIE
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
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
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
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
- Ensure your pumpkin puree is fresh and smooth. You can make your own puree by roasting and mashing a pumpkin or use a high-quality canned puree. - Don't over-mix the ice cream base. Over-mixing can result in a grainy texture. - Use high-quality gingersnap cookies for the crust. This will ensure a flavorful and sturdy crust. - Press the gingersnap crumbs firmly into the pie plate to create a compact crust. - Bake the crust for 10-12 minutes, or until it is golden brown. - Let the pie crust cool completely before filling it. - When making the ice cream filling, be sure to whisk the eggs and sugar together until they are light and fluffy. This will help to prevent the eggs from curdling. - Slowly whisk the hot milk into the egg mixture, whisking constantly to avoid curdling. - Cook the ice cream base over medium heat, stirring constantly, until it has thickened enough to coat the back of a spoon. - Pour the ice cream base into a bowl and let it cool completely before churning it in an ice cream maker. - Once the ice cream is churned, fold in the whipped cream and chopped gingersnaps. - Pour the ice cream filling into the cooled pie crust and freeze for at least 4 hours before serving.Conclusion
This pumpkin gingersnap ice cream pie is the perfect fall dessert. It's creamy, flavorful, and has the perfect balance of sweetness and spice. The gingersnap crust adds a delicious crunch and the whipped cream topping adds a touch of lightness. This pie is sure to be a hit at your next gathering.
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