Easy Pumpkin Ice Cream Pie

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♼ Recipe origin is unknown. Easy pumpkin ice cream pie recipe, recipe Rating: 4.6
Number of votes:101

The ginger-snap pecan crust is what make this frozen pumpkin ice cream pie different from the others. Delicious!
Ready in: 6 hours 25 mins

Ingredients

Serves: 8

• For Crust:
• 1 cup finely chopped pecans
• 1/2 cup ground ginger snaps
• 1/4 cup sugar
• 1/4 cup butter, softened
• For Filling:
• 1 cup cooked pumpkin
• 1/2 cup brown sugar
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 quart French Vanilla ice cream, softened

Preparation method

Prep: 15 mins | Cook: 10 mins | Extra time: 6 hours, freezing

1. Preheat oven to 450 degrees F.
2. Combine crust ingredients and press into 9-inch pie pan. Bake for 5 to 7 minutes. Let cool.
3. Beat pumpkin, brown sugar, salt, ginger, cinnamon and nutmeg together for 5 minutes, then stir in softened ice cream.
4. Pour into pie crust and freeze 6 hours or overnight.
5. Remove from freezer 10 minutes before serving. Enjoy!