• Prep Time: 25 mins
  • Cooking Time: 10 mins
  • Serves: 8

Pumpkin Gingersnap Ice Cream Pie

  • Recipe Submitted by on

 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.

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