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    You are in: Home / Recipes / Gingersnap Pumpkin Ice Cream Pie Recipe
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    Gingersnap Pumpkin Ice Cream Pie

    Gingersnap Pumpkin Ice Cream Pie. Photo by DeniseBC

    1/1 Photo of Gingersnap Pumpkin Ice Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    23 mins

    15 mins

    8 mins

    HokiesMom's Note:

    Nice change from the standard graham cracker crust using the gingersnaps instead.

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    Serves: 8



    Units: US | Metric

    Gingersnap Crust



    1. 1
      For Crust:.
    2. 2
      Mix together the crust ingredients and press into a 9-inch pie pan.
    3. 3
      Bake crust at 375°F for 8 minutes.
    4. 4
      Cool completely.
    5. 5
      For filling:.
    6. 6
      Soften ice cream in a large bowl.
    7. 7
      Mix the remaining filling ingredients in with the ice cream.
    8. 8
      For pie:.
    9. 9
      Pour the pie filling ingredients into the cooled crust.
    10. 10
      Place in freezer until set before serving.

    Ratings & Reviews:

    • on November 12, 2009


      Wow this tastes great!!! I will tell you that due to my being distracted this did not turn out to be the prettiest dessert I've ever made, but it more than made up for it with taste. The spices are perfect and the gingersnap crust just makes the whole thing. Next time I will make sure all my other ingredients are ready before getting the ice cream out because part of my problem was a too melted mixture when it went into the crust, but that is easily remedied and boy is it YUMMY!! Thanks for a great fall treat HokiesLady! Made for My 3 Chefs 11/09.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Gingersnap Pumpkin Ice Cream Pie

    Serving Size: 1 (155 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 494.9
    Calories from Fat 213
    Total Fat 23.6 g
    Saturated Fat 13.2 g
    Cholesterol 62.1 mg
    Sodium 568.4 mg
    Total Carbohydrate 68.0 g
    Dietary Fiber 1.6 g
    Sugars 40.8 g
    Protein 5.1 g

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