Indulge in a symphony of flavors with our delectable Pumpkin Gingersnap Ice Cream Pie, a culinary masterpiece that blends the comforting warmth of pumpkin with the spicy kick of gingersnaps. This no-bake pie features a creamy pumpkin filling nestled in a gingersnap cookie crust, all enveloped in a velvety layer of homemade gingersnap ice cream. As you savor each bite, the rich pumpkin flavor harmonizes perfectly with the subtle spiciness of the gingersnaps, creating a taste experience that is both comforting and invigorating. Prepare to tantalize your taste buds with this irresistible frozen treat, perfect for any occasion.
Check out the recipes below so you can choose the best recipe for yourself!
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:
- For the best flavor, use fresh pumpkin puree. You can make your own by roasting a pumpkin and then pureeing it, or you can buy canned pumpkin puree.
- If you don't have gingersnap cookies, you can use graham crackers or another type of cookie that you enjoy.
- Be sure to chill the pie crust before adding the filling. This will help to prevent the crust from becoming soggy.
- If you don't have an ice cream maker, you can still make this pie. Simply freeze the filling in a covered container for at least 4 hours, or overnight. Then, thaw the filling slightly before serving.
- Garnish the pie with whipped cream, chopped gingersnap cookies, or a sprinkle of cinnamon.
Conclusion:
This pumpkin gingersnap ice cream pie is a delicious and festive dessert that is perfect for Thanksgiving or any other fall gathering. The creamy pumpkin filling is perfectly complemented by the crunchy gingersnap cookie crust, and the whipped cream and cinnamon add a finishing touch of flavor. With its rich and flavorful ingredients, this pie is sure to be a hit with everyone who tries it.
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