A delicious dessert, this Pumpkin Ice Cream Pie is a smooth, creamy pumpkin infused treat. Served on a sweet ginger snap crust, with a dollop of rich whipped cream, it’s the ultimate dessert to serve on warm Fall evenings.
This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Ingredients
1 1/2 cups crushed ginger snap cookies
1 tbsp Dixie Crystal's granulated sugar
1/4 cup butter melted
1 cup pumpkin puree
1 cup Dixie Crystal's 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.
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.
Add the pumpkin puree, sugar, salt, ginger, cinnamon, & nutmeg- stirring until evenly combined. Fold in the 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.
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