Prep 1 hr
Cook 0 mins
A nice change from pumpkin pie. It can be decorated with walnut halves and drizzled with maple syrup or served as is. I would recommend removing it from the freezer about 15-20 minutes before serving and dipping the knife in hot water before cutting it.
- 1 1⁄2 cups gingersnap crumbs
- 3 tablespoons melted butter
- 2 liters vanilla ice cream, slightly thawed
- 1 cup pumpkin puree
- 3⁄4 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon nutmeg
- 1 cup whipping cream
- Combine cookie crumbs with melted butter until evenly distributed.
- Press mixture into the bottom and slightly up the sides of a 9" springform pan.
- Refrigerate 10-15 minutes.
- Spread softened ice cream on crumb crust, smooth top and spread right to edges of pan.
- Place in freezer until hard.
- Mix together pumpkin, sugar, cinnamon and nutmeg.
- Whip cream until stiff and fold into pumpkin mixture.
- Spoon over ice cream.
- With back of spoon or dinner knife, create pinwheel design in the pumpkin topping.
- Freeze until firm.
Yummy! My family loved this recipe, especially my oldest daughter, who is a pumpkin spice fanatic! However, I did add to it, just a bit. I topped it with a piped on, whipped up, heavy whipping cream finish, and lightly sprinkled the topping with orange, and yellow sugar crystals, for a festive, fall look!
Very easy and very good. Everyone enjoyed this. I made extra gingersnap crust and baked it on a cookie sheet for 5 minutes to crumble on top. I also baked the crust for 8 minutes at 375 to make it more crunchy. Thanks so much for posting.
This was TDF. It will be going into my Thanksgiving dessert menu. My whole family was in agreeement, this was awesome. Thank you