Eggnog Pumpkin Ice Cream Pie

Submitted by Nancy G.

"Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time."

 

• Ready In: 30mins
• Ingredients: 10
• Serves: 8

ingredients

• Crust

• 20 gingersnaps, crushed (1 1/2 cups)
• 2 tablespoons butter, melted

• Filling

• 1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
• 1 cup pumpkin
• 3⁄4 cup sugar
• 1⁄2 teaspoon ground cinnamon
• 1⁄4 teaspoon ground nutmeg
• 1 tablespoon rum or 1 tablespoon brandy
• 1 cup heavy cream (whipping)
• whipped cream (for decoration)

directions

1. Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
2. Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
3. In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
4. In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
5. For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
6. Decorate with additional whipped cream if desired.

Reviews

[Andrea in NH]

I made this for our Thanksgiving dinner and it was a big hit. I used vanilla frozen yogurt and cool whip in place of the whipped cream. I also added Kahlua instead of the brandy. Also added some chopped pecans to the crust. Lovely combination.