Ingredients for Gingersnap Pumpkin Ice Cream Pie
- 1 ½ cups gingersnap cookies
- Powdered Sugar
- 6 tablespoons (3 ounces) unsalted butter
- ½ cup pumpkin puree
- 2 pints pumpkin ice cream
- Salt
- 2 tablespoons packed light brown sugar
- ¼ teaspoon ground cinnamon
- Ginger
- Nutmeg
- Mace
- ¼ cup heavy cream
- 1 teaspoon pumpkin pie spice
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Gingersnap Pumpkin Ice Cream Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Gingersnap Pumpkin Ice Cream Pie
- **Make the Gingersnap Crust:** Preheat oven to 375°F (190°C). Crush 1 ½ cups gingersnap cookies into fine crumbs. In a medium bowl, combine the crumbs with 6 tablespoons (3 ounces) melted unsalted butter and 2 tablespoons packed light brown sugar. Mix until well combined.
- **Press into Pie Pan:** Press the gingersnap mixture firmly into the bottom and up the sides of a 9-inch pie plate.
- **Bake the Crust:** Bake for 8-10 minutes, or until lightly golden. Let cool completely on a wire rack.
- **Prepare the Pumpkin Ice Cream Filling:** In a large bowl, let 2 pints of pumpkin ice cream soften slightly at room temperature (about 10-15 minutes).
- **Mix in the Filling Ingredients:** Gently fold in ½ cup pumpkin puree, ¼ cup heavy cream, 1 teaspoon pumpkin pie spice, and ¼ teaspoon ground cinnamon into the softened ice cream. Mix until just combined, being careful not to overmix.
- **Assemble the Pie:** Pour the pumpkin ice cream mixture into the cooled gingersnap crust.
- **Freeze:** Cover the pie and freeze for at least 4 hours, or preferably overnight, until firm.
- **Serve:** Let the pie sit at room temperature for about 10-15 minutes before slicing and serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
23 g
Sugar
163g
Fat
66g
Carbs
22g
