Pumpkin Gingersnap Ice Cream Pie
TOTAL TIME: Prep: 25 min. + freezing
YIELD: 8 servings.
My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! —Patricia Ness, La Mesa, California
Ingredients
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1-1/2 cups crushed gingersnap cookies (about 30 cookies)
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2 tablespoons ground walnuts
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1 tablespoon canola oil
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FILLING:
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4 cups reduced-fat vanilla ice cream, softened if necessary
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1 cup canned pumpkin pie filling
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Pumpkin pie spice
Directions
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1.
Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.
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2.
In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.
Nutrition Facts
1 piece: 304 calories, 9g fat (3g saturated fat), 21mg cholesterol, 233mg sodium, 50g carbohydrate (29g sugars, 2g fiber), 6g protein.
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