Frozen Pumpkin Pie

Pumpkin and ginger come together perfectly in this lovely layered pie. Vanilla ice cream is spooned into a homemade gingersnap crust, topped with a creamy, spicy pumpkin filling, and frozen. Serve it with freshly-made whipped cream and a sprinkling of ginger snap cookies.

• Preparation Time: 30 mins
• Cooking Time: 15 mins
• Total Time: 45 mins
• Calories: 393 Calories

Ingredients

• ½ teaspoon salt
• 1 cup white sugar
• ½ teaspoon ground ginger
• 1 tablespoon white sugar
• ¼ teaspoon ground nutmeg
• ½ teaspoon ground cinnamon
• ¼ cup butter, melted
• 1 cup pumpkin puree
• 2 cups frozen whipped topping, thawed
• 2 cups vanilla ice cream, softened
• 1 ½ cups crushed gingersnap cookies

Recipe Instructions

Step 1

Preheat oven to 300 degrees F (150 degrees C).

Step 2

In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.

Step 3

In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.

Step 4

Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.