Pumpkin Ice Cream Pie with Nutty Gingersnap Crust
A great make-ahead dessert for fall. The ginger snap crust works perfectly with the warm flavors in the ice cream filling.
Prepare Crust
  1. In a medium bowl, combine the first three ingredients, mixing well.
  2. With pastry blender cut in butter until mixture resembles course pebbles.
  3. Evenly press mixture over the bottom and up the sides of a 9-inch pie plate, forming a standing ridge.
  4. Bake in a preheated oven at 350 degrees for 7 minutes or until lightly browned. Cool thoroughly.
Prepare Filling
  1. In a medium bowl, combine pumpkin, brown sugar, and spices.
  2. Beat at medium speed with electric beater for 4-5 minutes. Stir in ice cream.
  3. Spoon into cooled baked crust. Freeze in freezer for at least 12 hours.
To Serve
  1. Let stand at room temp for a few minutes, then cut into wedges. Garnish each serving with a dollop of sweetened whipped cream and a sprinkle of chopped crystallized candied ginger.