Pumpkin Ice Cream Pie with Nutty Gingersnap Crust
The name speaks for itself, it is a snappy crust married to a cold refreshing filling.
GF gingersnap cookie crumbs
if omitting nuts, increase crumbs to 2 cups
ground English walnuts or pecans
1/4 to 1/3
butter, at room temperature
canned pumpkin puree
light brown sugar, firmly packed
ground cloves or allspice
vanilla ice cream slightly, softened
sweetened flavored whipped cream or Cool Whip
crystallized/candied ginger, coarsely chopped
Preheat oven to 350 degrees.
Prepare crust: In a medium bowl, combine cookie crumbs, nuts and sugar, mixing well. With pastry blender cut in butter until mixture resembles course pebbles.
Evenly press mixture over the bottom and up the sides of a 9-inch pie plate forming a standing ridge.
Bake for 7 minutes or until lightly browned. Cool thoroughly.
Prepare filling: In a medium bowl, combine pumpkin, brown sugar, and spices. Beat at medium speed with electric beater for 4-5 minutes.
Stir in ice cream and crystallized ginger. Spoon into cooled baked crust. Freeze for at least 12 hours.
To serve: Let stand at room temp for a few minutes, then cut into wedges. Garnish each serving with a dollop of whipped cream and a sprinkle of chopped crystallized candied ginger.