Pumpkin Gingersnap Ice Cream Pie

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Pumpkin Gingersnap Ice Cream Pie Recipe

Pumpkin Gingersnap Ice Cream Pie Recipe photo by Taste of Home

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

Prep: 25 min. + freezing

8 servings

Prep: 25 min. + freezing

8 servings

  • 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

1 piece: 304 calories, 9g fat (3g saturated fat), 21mg cholesterol, 233mg sodium, 50g carbohydrate (29g sugars, 2g fiber), 6g protein.

  1. 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.
  2. 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. Yield: 8 servings.

Originally published as Pumpkin Gingersnap Ice Cream Pie in Healthy Cooking Annual Recipes Annual 2016, p222

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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