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Pumpkin Ice Cream Pie with Ginger Snap Crust

A delightful dessert combining creamy pumpkin ice cream and a crunchy ginger snap crust, perfect for autumn gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 2 hours 10 minutes
Servings: 8 slices
Course: Dessert, Sweet
Cuisine: American, Fall
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups Crushed ginger snap cookies
  • 0.5 cups Unsalted butter, melted
  • 0.25 cups Granulated sugar
  • 1 teaspoon Ground cinnamon
  • 0.25 teaspoon Salt
For the Filling
  • 2 cups Pumpkin ice cream
  • Whipped cream for topping

Method
 

Prepare the Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the crushed ginger snap cookies, melted butter, granulated sugar, ground cinnamon, and salt. Mix until fully combined.
  3. Press the cookie mixture firmly into the bottom and up the sides of a pie pan to form your crust.
Bake the Crust
  1. Bake the crust for about 10 minutes, just until it’s slightly golden, then remove it from the oven and let it cool completely.
Fill with Ice Cream
  1. Once the crust has cooled, fill it with the pumpkin ice cream. Use a spatula to spread it evenly and smooth the top.
Freeze
  1. Place the pie in the freezer for at least 2 hours or until it’s fully frozen.
Serve
  1. When ready to serve, slice the pie and top with whipped cream and a sprinkle of cinnamon, if desired.

Notes

For a softer filling, let the pie sit out for about 5 to 10 minutes before slicing. Make sure the ginger snap crust is well-pressed into the pan to avoid it falling apart when serving. Store leftovers tightly covered in the freezer for up to 2 weeks.