Best 2 Gingersnap Pumpkin Ice Cream Pie Recipes
Indulge in a symphony of flavors with this Gingersnap Pumpkin Ice Cream Pie, a delectable treat that marries the warmth of gingersnaps with the smooth richness of pumpkin ice cream. This pie features a crisp gingersnap crust, a creamy pumpkin ice cream filling swirled with ribbons of caramel, and a topping of whipped cream and chopped gingersnaps. If you're looking for a dessert that is both festive and flavorful, this Gingersnap Pumpkin Ice Cream Pie is sure to impress. The article also includes recipes for homemade gingersnap cookies, pumpkin ice cream, and caramel sauce, allowing you to create this culinary masterpiece from scratch.
Here are our top 2 tried and tested recipes!
PUMPKIN GINGERSNAP ICE CREAM PIE
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
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- 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., 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 : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
GINGERSNAP PUMPKIN ICE CREAM PIE
Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.
Provided by HokiesMom
Categories Pie
Time 23m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- For Crust:.
- Mix together the crust ingredients and press into a 9-inch pie pan.
- Bake crust at 375°F for 8 minutes.
- Cool completely.
- For filling:.
- Soften ice cream in a large bowl.
- Mix the remaining filling ingredients in with the ice cream.
- For pie:.
- Pour the pie filling ingredients into the cooled crust.
- Place in freezer until set before serving.
Tips:
- To make the gingersnap crust, use a food processor to finely crush the gingersnaps. Then, mix the crushed gingersnaps with melted butter and press the mixture into the bottom of a 9-inch pie plate. Bake the crust for 10 minutes at 350°F.
- For the pumpkin ice cream filling, use fresh pumpkin puree for the best flavor. You can make your own pumpkin puree by roasting a pumpkin and then scooping out the flesh. Or, you can use canned pumpkin puree.
- Be sure to whisk the eggs and sugar together until they are light and fluffy. This will help to create a smooth and creamy ice cream filling.
- When churning the ice cream, be sure to churn it until it is thick and creamy. This will take about 20-25 minutes.
- To make the whipped cream topping, use heavy cream that is at least 35% butterfat. This will help to create a stiff and fluffy whipped cream.
Conclusion:
This gingersnap pumpkin ice cream pie is the perfect fall dessert. It is creamy, flavorful, and easy to make. The gingersnap crust adds a delicious crunch, while the pumpkin ice cream filling is smooth and rich. The whipped cream topping adds a touch of sweetness and creaminess. This pie is sure to be a hit at your next gathering.
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