Gingersnap Pumpkin Ice Cream Pie

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

• Ready In: 23 mins
• Serves: 8
• Yields: 1 pie

Ingredients

• Gingersnap Crust

• 1 1⁄2 cups  crushed  gingersnaps
• 1⁄4 cup powdered sugar
• 1⁄2 cup butter

• Filling

• 1  cup pumpkin (not pumpkin pie filling)
• 1  quart vanilla ice cream
• 1⁄2 teaspoon salt
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1⁄4 teaspoon nutmeg
• 1⁄4 teaspoon mace

Directions

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