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Gingersnap Pumpkin Ice Cream Pie

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“Nice change from the standard graham cracker crust using the gingersnaps instead.”
READY IN:
23mins
SERVES:
8
YIELD:
1 pie
UNITS:
US

Ingredients Nutrition

Directions

  1. For Crust:
  2. Mix together the crust ingredients and press into a 9-inch pie pan.
  3. Bake crust at 375°F for 8 minutes.
  4. Cool completely.
  5. For filling:
  6. Soften ice cream in a large bowl.
  7. Mix the remaining filling ingredients in with the ice cream.
  8. For pie:
  9. Pour the pie filling ingredients into the cooled crust.
  10. Place in freezer until set before serving.

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