MAKE IT CUTE
Pumpkin ice cream pie
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.