5-Ingredient Pumpkin Ice Cream Pie
Total Time
15 minutes
Prep Time
15 minutes
Rating
3.67 out of 5 stars
(6)
Ingredients
- 1 1/4 cups gingersnap cookie crumbs (about 30 cookies, plus a few cookies for garnish)
- 2 tablespoons granulated sugar
- 5 tablespoons unsalted butter (melted)
- 3 cups pumpkin ice cream (softened)
- Salted caramel sauce
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Preparation
Step 1
Preheat oven to 350 degrees F. In a medium bowl, combine gingersnap cookie crumbs and sugar. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake for 10 minutes or until crust is firm. Cool crust completely.
Step 2
Carefully spoon softened ice cream into the cooled crust. Spread with a spatula until ice cream is even. Garnish with gingersnap cookie crumbles. Cover with plastic wrap and freeze for 2 hours or until firm.
Step 3
When ready to serve, remove the pie from the freezer. Cut into slices and drizzle with salted caramel sauce.
Step 4
Note-to make the gingersnap cookie crumbs, you can use a food processor or put the cookies in a large Ziploc bag and pound the cookies with a rolling pin until crushed. The pie will keep in the freezer for a week.
Step 5
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