Cool and creamy, this tasty dessert combines gingersnaps, pumpkin, and vanilla ice cream.
TheArmchairChef.com HALLOWEEN COUNTDOWN Frozen Pumpkin Pie
Vanilla ice cream and a home made gingersnap crust are topped with a creamy pumpkin topping. Freeze it, then serve with CoolWhip Brand Topping and a sprinkling of gingersnap cookies!
Ingredients
Gingersnap Pie Crust Ingredients 1 1/2 cups crushed gingersnap cookies 1 tablespoon white sugar 1/4 cup butter, meltedPumpkin Topping Ingredients 1 cup pumpkin puree 1 cup white sugar 1/2 teaspoon salt 1/2 teaspoon ground ginger 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 2 cups CoolWhip Brand whipped topping, thawedIce Cream Filling Ingredients 2 cups vanilla ice cream, softened Whipped Topping Ingredients Additional CoolWhip Brand whipped topping
Step by Step
Gingersnap Pie Crust Instructions Preheat oven to 300 degrees F 1) In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar 2) Stir in melted butter or margarine 3) Press mixture evenly into a 9 inch pie plate 4) Bake for 15 minutes and allow to coolPumpkin Topping Instructions 1) In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg 2) Stir until thoroughly mixed. 3) Fold in CoolWhip Brand whipped topping.Assembly Instructions 1) Spread softened ice cream in an even layer in bottom of cooled gingersnap crust 2) Pour pumpkin mixture over ice cream 3) Freeze at least 2 hours before serving To Serve 1) Garnish with CoolWhip Brand whipped topping and crushed gingersnaps 2) Serve and Enjoy!
Check out today's Halloween Countdown recipe at ILoveToBake.com Spiderweb Brownies
Cook’s Illustrated Cookbooks
Follow on Twitter!
Join Us on Facebook