PUMPKIN GINGERSNAP ICE CREAM PIE
My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.
Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.
GINGERSNAP PUMPKIN ICE CREAM PIE
Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.
Provided by HokiesMom
Categories Pie
Time 23m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- For Crust:.
- Mix together the crust ingredients and press into a 9-inch pie pan.
- Bake crust at 375°F for 8 minutes.
- Cool completely.
- For filling:.
- Soften ice cream in a large bowl.
- Mix the remaining filling ingredients in with the ice cream.
- For pie:.
- Pour the pie filling ingredients into the cooled crust.
- Place in freezer until set before serving.
GINGERSNAP PUMPKIN PIE
A spicy version of the all time favorite pumpkin pie.
Provided by Deanna
Categories Fruits and Vegetables Vegetables Squash
Time 1h30m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 325 degrees F (165 degrees C).
- Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
- Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
- Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.
Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g
FROZEN PUMPKIN PIE
This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like.
Provided by Carolyn
Categories Fruits and Vegetables Vegetables Squash
Time 2h45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees F (150 degrees C).
- In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
- In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
- Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
Nutrition Facts : Calories 393.3 calories, Carbohydrate 57.6 g, Cholesterol 29.8 mg, Fat 18 g, Fiber 1.5 g, Protein 2.7 g, SaturatedFat 11 g, Sodium 374.2 mg, Sugar 46.9 g
GINGERSNAP PUMPKIN PIE
The fantastic flavor from this pie comes from butterscotch pudding and canned pumpkin, which work surprisingly well together. Kids will go wild over the cream cheese layer! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- Preheat oven to 375°. In a small bowl, combine cookie crumbs and butter. Press onto the bottom and up the sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until crust is lightly browned. Cool on a wire rack., For filling, in a small bowl, beat cream cheese and sugar until smooth. Fold in whipped topping. Spread over crust., In a small bowl, beat milk and pudding mixes 1 minute. Stir in pumpkin, pie spice, vanilla and cinnamon. Spread over cream cheese layer. Cover and refrigerate overnight. Garnish with additional whipped topping if desired.
Nutrition Facts : Calories 429 calories, Fat 18g fat (11g saturated fat), Cholesterol 34mg cholesterol, Sodium 746mg sodium, Carbohydrate 62g carbohydrate (31g sugars, Fiber 2g fiber), Protein 5g protein.
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