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Pumpkin ice cream pie

My mom serves this pie without fail every Thanksgiving. It’s delicious, and couldn’t be easier to make for friends or family. The combination of caramel ice cream and gingersnap crust oozes holiday flavor.


Gingersnap crust



1 cup ground nuts (pecans or walnuts)

½ cup ground gingersnaps

3 tbsp sugar

½ stick or ¼ cup butter, melted



Grease a 9-inch pie pan. Place the gingersnaps into a plastic bag, seal it well, and crush the nuts and crackers using a rolling pin. You could also use a food processor, if you like. Pour the crumbs into a bowl and add the melted butter and sugar. Mix well using a spoon. Press the mixture into the pie pan and mold it to the sides and bottom. Bake for 5 to 7 minutes in a 450-degree F. oven. Remove and allow to cool all the way.





1 cup canned pumpkin

½ cup packed brown sugar

A pinch of salt

½ teaspoon ginger, ground

½ teaspoon cinnamon

¼ teaspoon nutmeg

1 quart of French vanilla ice cream (we like Häagen-Daz), softened. We recommend taking the ice cream out of the freezer when you make the crust.



Mix all of the ingredients together in a large bowl and pour into the cooled gingersnap pie shell. Place it in the freeze for at least a few hours (overnight is best). Remove 15 minutes before serving.


Now for the grand finale! Top with a store-bought caramel ice cream topping. We like Smucker’s, but any brand will do. Feel free to sprinkle more crushed gingersnaps or nuts on top. Yum.

BY BRITTANY TAYLOR ON 11/23/2010 12:30:00 PM

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