Pumpkin Gingersnap Ice Cream Pie

Name: Pumpkin Gingersnap Ice Cream Pie
Prep time: 25 min
Total time: 25 min
Yield: 8 servings.
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

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Test Kitchen Approved

Total Time

Prep: 25 min. + freezing

Makes

8 servings

Updated: Sep. 14, 2022

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

Pumpkin Gingersnap Ice Cream Pie Recipe photo by Taste of Home

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

Directions

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

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

Pumpkin Gingersnap Ice Cream Pie

Ingredients

Directions

Nutrition Facts

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