Pumpkin Ice Cream Pie
This Pumpkin Ice Cream Pie is a smooth, creamy pumpkin infused treat that makes a delicious addition to any holiday menu. Served on a sweet ginger snap crust, with a dollop of rich whipped cream, it's a seasonal sensation that's perfect for guests of all ages!
Servings: 8
Calories: 363kcal
Ingredients
- 1 1/2 cups crushed gingersnap cookies
- 1 tbsp granulated sugar
- 1/4 cup butter melted
- 1 cup pumpkin puree
- 1 cup granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups frozen whipped topping thawed
- 2 cups vanilla ice cream softened
Instructions
- Add the ginger snaps and 1 tablespoon of sugar to a mixing bowl. Stir together until evenly incorporated.1 1/2 cups crushed gingersnap cookies, 1 tbsp granulated sugar
- Stir the melted butter into the mixture, and then press it out evenly into the bottom of 9" pie pan. Bake ar 300 degrees for 15 minutes. Set aside, and cool completely.1/4 cup butter
- Add the pumpkin puree, sugar, salt, ginger, cinnamon, & nutmeg- stirring until evenly combined. Fold in the whipped topping.1 cup pumpkin puree, 1 cup granulated sugar, 1/2 tsp salt, 1/2 tsp ground ginger, 1/2 tsp ground cinnamon, 1/4 tsp ground nutmeg, 2 cups frozen whipped topping
- Spread the ice cream in an even layer overtop of the pie crust. Pour the pumpkin mixture out onto the ice cream, and spread out evenly.2 cups vanilla ice cream
- Freeze for at least 2 hours before serving. Garnish with whipped cream and crushed gingersnaps, if desired.
Notes
- Be sure you're using pumpkin puree when making this dessert, NOT pumpkin pie filling. Pie filling is already seasoned which will alter the flavor of the dish. It's also thinner than puree and won't set up properly when frozen.
- If using salted butter, omit the additional salt called for in the recipe.
- Make sure you're using plain vanilla ice cream. French vanilla will also work if you prefer a more pronounced vanilla flavor.
- Do NOT add any of the filling layers to the baked gingersnap crust until it's cooled completely., otherwise the filling will melt and turn soupy.
- When freezing the pie be sure to set it in the freezer on a flat surface that's level.
Nutrition
Calories: 363kcal | Carbohydrates: 58g | Protein: 3g | Fat: 14g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 350mg | Potassium: 226mg | Fiber: 2g | Sugar: 43g | Vitamin A: 5097IU | Vitamin C: 1mg | Calcium: 83mg | Iron: 2mg