Side Pannel
Pumpkin Gingersnap Ice Cream Pie
Pumpkin Gingersnap Ice Cream Pie
- Recipe Submitted by maryjosh on 12/17/2018
Ingredients List
- 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
- 2 tablespoons ground walnuts
- 1 tablespoon canola oil
- FILLING:
- 4 cups reduced-fat vanilla ice cream, softened if necessary
- 1 cup canned pumpkin pie filling
- Pumpkin pie spice
Directions
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.
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.
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