Ice cream pumpkin pie

Ice cream pumpkin pie

Ingredients/Components

• sugar - 1/2 c
• cinnamon
• chopped pecans - 1/2 c
• salt - 1/2 tsp
• nutmeg - 1/2 tsp
• ginger - 1/2 tsp
• canned pumpkin - 1 c
• cloves - 1/2 tsp
• allspice - 1/2 tsp
• vanilla ice cream, softened - 1 qt
• to 22 gingersnaps - 21 item

How to make ice cream pumpkin pie:

Arrange 19 to 20 gingersnaps over bottom and sides of a 9-inch pie plate. Crush remaining gingersnaps.

Combine pumpkin with sugar, salt and spices. Mix well. Stir in pecans and chill. Fold chilled mixture into softened ice cream. Spoon into prepared pie shell. Sprinkle gingersnap crumbs over top of pie and freeze.

Recipe categories: Pie, Pies and tarts, Frozen desserts.