Pumpkin ice cream pie gingersnap crust recipe

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Pumpkin Gingersnap Ice Cream

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You’ve gotta love an easy ice cream pie recipe. And this one is definitely easy to make. This ice cream pie has a gingersnap crust and a spiced pumpkin ice cream filling.  It’s a good way to eat pumpkin in the summer!  And it’s perfectly okay to make pumpkin ice cream pie as a fall dessert too.

How to make Pumpkin Ice Cream Pie:

Start by making a gingersnap crust. This is a simple mix of ground up gingersnap cookies with ground pecans, sugar and butter. It’s all pressed into a pie plate and baked for about 5 minutes.

The filling is made by combining unsweetened pumpkin purée with brown sugar, salt, ginger, cinnamon and nutmeg. Then you’ll stir in softened vanilla ice cream and pour it into the crust. Smooth the top, and then stick it in the freezer overnight to solidify the ice cream.

To serve, take the frozen pie out of the freezer for about 15 minutes before serving. This will give it a little time to soften up so it’s easier to cut and easier to eat!

It’s ice cream- themed pumpkin pie!  You’ll love this delicious dessert, and it’s super quick to make. If the idea of baking an “actual” pumpkin pie kind of scares you, then making a frozen confection instead might be an acceptable alternative. It’s delicious and creamy, and it tastes just like a good pumpkin pie should taste. But it’ll taste even better if you’re an ice cream lover.

Why make an ice cream pie vs. a baked pie?

Why not? It’s always nice to make something a little different. People will be amazed that you thought outside the box to create something new. It’s definitely a fun recipe to try. Enjoy!

Pumpkin Ice Cream Pie

A delicious version of pumpkin pie!

Recipe Details

Prep Time: 20 mins

Cook Time: 5 mins

Total Time: 25 mins

Course: Dessert

Cuisine: American

Keyword: Ice Cream, ice cream pie, Pumpkin Pie

Servings: 8 servings

Calories: 509kcal

Author: RecipeGirl.com

Ingredients

CRUST:

• 1 cup ground pecans
• ½ cup ground gingersnaps (about 10 gingersnaps)
• ¼ cup granulated white sugar
• 4 tablespoons (½ stick) salted butter, at room temperature

FILLING:

• 1 cup canned unsweetened pumpkin puree
• ½ cup packed dark brown sugar
• ½ teaspoon salt
• ½ teaspoon ground ginger
• ½ teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• 1 quart French Vanilla ice cream

TOPPING:

• whipped cream, optional

Instructions

PREPARE THE CRUST:

• Preheat the oven to 450 degrees F.

• Combine the pecans, crumbs, sugar and butter. Press into the bottom of a 9-inch pie pan. Bake 5 to 7 minutes. Let cool.

ADD THE FILLING:

• In a large bowl, use an electric mixer to beat the pumpkin, brown sugar, salt and spices for several minutes. Stir in the softened ice cream. Pour into the crust- even out the top; freeze overnight.

  The gingersnap crust is so amazing! I love how unique it is and it is so full of flavor. Then it is topped with the lovely pumpkin pie ice cream. I shared this with a few people and everyone was crazy about it! So why not switch things up this Thanksgiving and go for something unique and in my opinion far better than regular pumpkin pie.

  

  I haven’t looked recently but I’m pretty sure they sell pumpkin pie ice cream at the store. So if you don’t have an ice cream maker you could use that. And if you can’t find that you could make your own by using store bought vanilla ice cream and adding some pumpkin puree and spices to it. Here is a good recipe that you could check out to help you make your own. (Just add less milk or no milk at all than it says so it’s not too thin.)

  

  Pumpkin Pie Ice Cream Pie with a Gingersnap Crust

  Ingredients:
  1 Gingersnap Crust
  about 3 cups Pumpkin Pie Ice Cream, homemade, store-bought

  Directions:
  If using homemade ice cream, as soon as the ice cream is finished churning spoon out about 3 cups on top of crust and smooth out. If using store-bought ice cream let soften before scooping onto pie crust. Make sure it is soft enough to smooth out but not melted. Place pie in freezer for at least 4 hours to let firm. When ready to serve, slice pie and serve with whipped cream.