Ingredients

The following ingredients have 8 Servings
  • 1 1/2 cups crushed gingersnaps
  • 1 tablespoon granulated sugar
  • 1/4 cup melted butter
  • 15 ounces canned pumpkin
  • 1/2 cup brown sugar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 teaspoons pumpkin pie spice
  • 32 ounces coffee flavored ice cream (softened)
  • Whipped cream
  • Additional gingersnap crumbs
  • Caramel Topping

Instruction

  • Remove the ice cream from the freezer 15-20 minutes before making the recipe.
  • In a small bowl, combine the gingersnap crumbs, sugar and butter. Mix well.
  • Pat the buttery crumbs into the bottom and up the sides of a deep dish 9" pie plate.
  • In a large bowl, combine the pumpkin, sugar, salt, cinnamon and pumpkin pie spice. Mix until well combined.
  • Fold in the softened ice cream and mix well.
  • Pour the ice cream mixture into the prepared gingersnap crust.
  • Place the pie in the freezer and freeze for at least 4 hours or until firm.
  • For serving, top each slice of pie with whipped cream, gingersnaps and caramel topping, if desired.