Gingersnap Pumpkin Ice Cream Pie

Gingersnaps are traditionally enjoyed during the autumn season as a festive treat, and this pie combines their warm, spicy flavor with creamy pumpkin ice cream for a delicious dessert.

This is vegetarian recipe. Dish can be prepared in 315 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 11.

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Medium

Gingersnap Pumpkin Ice Cream Pie

Cooking Method: Baking Cuisine: American Courses: Dessert Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 25 min Cook Time 50 min Rest Time 240 min Total Time 5 hrs 15 mins

Servings: 8 Calories: 3240

Best Season: Fall

Ingredients

Servings

• 2 cup Gingersnap Cookies
• 6 tablespoon Unsalted Butter
• 8 ounce Cream Cheese
• 1 cup Granulated Sugar
• 1 teaspoon Vanilla Extract
• 1 cup Canned Pumpkin
• 1 teaspoon Pumpkin Pie Spice
• 1.5 cup Heavy Cream
• 0.5 cup Powdered Sugar
• 1 cup Whipped Cream
• 0.5 cup Gingersnap Cookies (Crushed)

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a food processor, crush the gingersnap cookies until finely ground.
3. Melt the unsalted butter and mix it with the crushed gingersnap cookies.
4. Press the gingersnap crust mixture into the bottom of a pie dish.
5. Bake the crust in the preheated oven for 10 minutes.
6. In a mixing bowl, beat together the cream cheese, granulated sugar, and vanilla extract until smooth.
7. Add the canned pumpkin and pumpkin pie spice to the cream cheese mixture and mix well.
8. In a separate bowl, whip the heavy cream and powdered sugar until stiff peaks form.
9. Fold the whipped cream into the cream cheese pumpkin mixture.
10. Pour the filling into the gingersnap crust and smooth the top.
11. Place the pie in the refrigerator and let it chill for at least 4 hours.
12. Before serving, top the pie with whipped cream and crushed gingersnap cookies.
13. Serve chilled and enjoy!

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 405kcal

% Daily Value *

Total Fat 22g34%

Total Carbohydrate 50g17%

Sugars 32g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.