Pumpkin Ice Cream Pie with Gingersnap Crust

As you all know, I live in western New York and of course, like everyone who lives here, I mourn the end of summer because I know what’s to come – months of very, very cold weather and a thousand feet of snow.  We all dislike it but we have to face the facts year after year when our precious summer months come to an end.  On the bright side, fall desserts and ice cream flavors are something to get excited about this time of year and can maybe make you miss summer just a teeny tiny ounce less….maybe?

One of those recently discovered ice cream flavors is Perry’s pumpkin pie ice cream which was sent to my house straight from Perry’s on dry ice!  Ice cream… delivered straight to my door – a dream came true for me that day :)  How on earth did I get so lucky, you ask?  Well, I will have to share with you my exciting news:  Perry’s recently sent me an invitation to join their Inside Scooper’s program.  This entitles me to early access of their brand new flavors and so much more!  Perry’s is one of the largest ice cream producers in New York State and has always been a favorite of mine since I was a little girl.  If you live or have ever lived in Western New York… or even if you currently live anywhere near a Wegmans store, you definitely are no stranger to Perry’s flavors.  It is also served at a lot of my favorite local ice cream stores.  Perry’s is very popular around these parts, as you can see.

I tried to come up with something fun to make with the ice cream I received.  I decided to make an ice cream cake but in a pie shape.  For the crust, I thought what goes better with pumpkin flavor than a gingersnap crust?  I also topped the pie with homemade caramel sauce.  I would highly recommend adding this on top and not leaving it out!  It adds so much flavor.  You can buy store-bought caramel sauce instead of making it to save yourself time.  Pumpkin ice cream + gingersnap crust + caramel topping = a perfect fall dessert.

Keep an eye out for pumpkin pie ice cream next time you go grocery shopping!  It includes swirls of whipped cream throughout and chunks of delicious pie crust pieces.  To die for!

Pumpkin Ice Cream Pie with Gingersnap Crust made with Perry's Ice Cream

Pumpkin Ice Cream Pie with Gingersnap Crust made with Perry's Ice Cream

Pumpkin Ice Cream Pie with Gingersnap Crust made with Perry's Ice Cream

Happy ice cream eating!

INGREDIENTS:

Perry’s Pumpkin Pie Premium Ice Cream, 1.5 qt

(if you can’t get Perry’s brand where you live, use any pumpkin-flavored ice cream you can find!)

Pie Crust:

2 cups gingersnap cookie crumbs (I crushed Gingersnap cookies in a food processor)
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter, melted

Caramel Sauce:

4 Tablespoons Butter
1 cup Brown Sugar, Packed
1/2 cup Half-and-half
Pinch Of Salt
1 Tablespoon Vanilla

DIRECTIONS:

Pie Crust:

Mix the gingersnap crumbs, sugar, ginger and butter in a bowl.  Press the mixture into the bottom of a pie plate.  Bake in a preheated 350F oven until lightly golden brown, about 8-15 minutes.

Let ice cream soften on the counter and scoop into the pie shell.  Smooth the top with a spatula and freeze.

Caramel Sauce:

Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.

Pour caramel sauce in a zig-zag pattern over individual slices of pie when you serve them!

 

- Craving more? Sign up for the Wishes & Dishes Newsletter for a fresh serving of content delivered every week to your inbox! And stay in touch on Facebook , Twitter , Pinterest and Instagram for all of the latest updates!
Print Friendly

You Might Also Like...

Tags: , , , ,

Author:Ashley

These are a few of my favorite things: cooking, baking, hiking, running, singing, animals, cruises, Disney World, , dining out, the Christmas season, fireworks, weddings, storms, 80's music, musicals, and my favorite pastime has always been baseball. Go Yankees!

60 Responses to “Pumpkin Ice Cream Pie with Gingersnap Crust”

  1. sarah
    October 17, 2012 at 12:51 AM #

    i was just thinking about messaging you to ask “how is the ice cream?” SO happy to see it is a big hit! I’ll be going to Wegmans to pick some up!!!

    • October 17, 2012 at 12:21 PM #

      I highly recommend it! It’s delish!

  2. October 17, 2012 at 5:51 PM #

    gingersnaps, caramel and PUMPKIN and ICE CREAM. OH MY GOSH. You combined ALL of my favorite little desserts into one Ashley! I am freaking out over this pie. SO easy and SO incredible tasty I bet! I love pumpkin ice cream!

    • October 18, 2012 at 1:09 PM #

      It was pretty much incredible, to say the least! :)

  3. October 18, 2012 at 5:17 PM #

    Pumpkin ice cream at the front door is an absolute dream come true :) And I love the pie you’ve made with it!

    • October 18, 2012 at 11:04 PM #

      Thanks, girl! It really was a dream come true :)

  4. October 19, 2012 at 6:43 PM #

    I always describe pumpkin ice cream as tasting like pumpkin pie with a great deal of whipped cream, so ice cream pie should have been a no-brainer, but it never occurred to me!
    Love the gingersnap crust and homemade sauce!

    • October 19, 2012 at 7:36 PM #

      Thanks so much, Tonette! I love getting comments :)

  5. October 20, 2012 at 10:03 PM #

    Ashley, this looks out. of. control. AMAZING! This is so perfect because it’s still really warm here, but I want to get as much as I can out of fall flavors. We’ll be trying this one soon!

    • October 21, 2012 at 3:01 AM #

      Thanks for commenting, Whitney!

  6. October 21, 2012 at 7:01 PM #

    Very nice! Great opportunity for you, too, with being a tester for new flavors! :) This is the epitome of Fall.

    • October 21, 2012 at 7:20 PM #

      Thanks, Carrie! Yeah I was really excited about the opportunity with Perry’s :)

  7. October 22, 2012 at 7:29 AM #

    This looks amazing and I’ve never had pumpkin served this way. In Australia pumpkin is only used in savoury dishes like served roasted with beef! I would love to try this xx

    • October 22, 2012 at 1:06 PM #

      I never knew that before, how interesting! Thanks for commenting!

  8. October 22, 2012 at 10:59 AM #

    That’s funny, because even though pumpkins are from America and were served savory for many years, most people in the U.S. only eat pumpkin pie…and then maybe muffins…and I just ran across a recipe for pumpkin caramels!
    Ashley, you have such an interesting group of cooks here!

  9. October 22, 2012 at 12:48 PM #

    I also got two containers of Perrys at my door the other day, then played with the remaining dry ice :) This pie is an excellent use of the ice cream, other than just eating it straight from the container with a big spoon!

    • October 22, 2012 at 1:07 PM #

      That’s awesome, Vicki!

  10. October 23, 2012 at 3:11 AM #

    If only they sold vegan pumpkin ice cream! Actually, it’s better that it is not sold, otherwise I would eat my weight in that deliciousness.

  11. October 23, 2012 at 4:33 PM #

    Pumpkin pie ice cream?!?! That’s awesome!

    • October 23, 2012 at 4:45 PM #

      Awesome, indeed! :)

  12. September 24, 2013 at 11:44 PM #

    Now, that beats traditional pumpkin pie by a long-shot. Well, at least in my book. ;)

    • September 25, 2013 at 12:34 AM #

      I’m with ya on that one :)

  13. September 25, 2013 at 12:39 PM #

    This would be a great dessert for Thanksgiving!

  14. September 29, 2013 at 4:45 PM #

    I got completely obsessed by pumpkin *everything* when I was in the US last fall – we don’t really have it in the same way here. (Pumpkin spice was a revelation for me.) So I would love this! :D

    • September 29, 2013 at 8:12 PM #

      Gotta love pumpkin! And this time of year it definitely is pumpkin EVERYTHING around here :)

  15. September 30, 2013 at 12:34 AM #

    This ice cream pie looks like it was made for autumn :D

    Cheers
    CCU

  16. October 9, 2013 at 9:57 AM #

    I don’t think I can handle the snowy cold weather any more. My blood has gotten thin living here in Asia. what a delicious dessert and happy way to end summer and welcome the fall.

  17. October 9, 2013 at 4:12 PM #

    that looks sooo amazing! i defintly want to try it out
    could you please check out my blog? itd mean a lot to me

    • October 9, 2013 at 6:51 PM #

      I did check out your blog! looks good so far!

  18. October 11, 2013 at 11:27 AM #

    Omg, I need this ice cream pie! Your pictures are gorgeous and that piece is begging a bite from me. ;) And that crust is crazy! Love how thick it is.
    i’ve never heard of Perry’s but I love the concept. I’m in CT and I’m not looking forward to the snow. No matter how cold it gets, I’m always in the mood for ice cream. :)

  19. October 11, 2013 at 12:47 PM #

    Perry’s featured your recipe on their Facebook page. This looks so good!

    • October 11, 2013 at 1:48 PM #

      Oh thanks for letting me know!!

  20. October 13, 2013 at 4:30 PM #

    This recipe looks and sounds incredibly good!
    The combination of ingredients is like a list of my Top 10 favorites :)
    Thanks for sharing, Ashley.

  21. October 16, 2013 at 2:16 AM #

    Wahta nice quicky dessert!
    your guess would definitely impressed within….

  22. October 17, 2013 at 1:11 AM #

    This might be the tastiest looking thing I have seen all day. Yum!!

  23. October 17, 2013 at 8:55 AM #

    Good Golly – this is one heck of a pie!!! LOVE IT!!! Wouldn’t mind a slice of it!

    • October 17, 2013 at 1:05 PM #

      haha Thanks, girl!

  24. October 17, 2013 at 10:50 PM #

    Oh my…Pumpkin Pie is one of my very favorites for fall – and I adore ice cream. On top of that crust – I can just imagine that it is amazing! If I can find that ice cream here – I am so making this! Of course, then devouring it all. But, I figured you already knew that!

    • October 17, 2013 at 11:10 PM #

      Haha thanks so much Kristi!!

  25. October 18, 2013 at 1:06 PM #

    Whoa!! This is a beautifully crafted dessert. I don’t know if I’d be able to pull this off, but I sure do want to try! Sounds heavenly..

    • October 18, 2013 at 1:27 PM #

      It’s so easy!! You can do it! :)

  26. October 20, 2013 at 10:14 PM #

    Pumpkin ice cream? What a clever idea !!! Sounds and looks delicious :)

  27. October 23, 2013 at 8:32 PM #

    The ice cream shop near my house has pumpkin ice cream and it’s amazing. I actually love eating ice cream in cold weather, is that weird?

    • October 23, 2013 at 8:48 PM #

      NO! I am the same way!

  28. October 24, 2013 at 10:38 PM #

    Ashley, this is by far one of the most creative and decadent pumpkin desserts I’ve seen so far! Oh, how I want a slice of it right now. At least I will pin it! :)

    • October 24, 2013 at 10:41 PM #

      WOW Thank you so much, Julia!

  29. November 18, 2013 at 1:02 PM #

    I become sad when winter arrives…bcz, I do not like the cold. So summer is very mourned! I have got to get my hands on that kind of ice cream! Love how you created the crust…so divine!

  30. November 20, 2013 at 1:27 AM #

    oh boy….can dessert get more decadent than this? I don’t think so. This would make the perfect Thanksgiving dinner dessert for sure. :)

  31. December 16, 2013 at 10:32 AM #

    Wow! The best Thanksgiving dessert ever! So decadent!

Trackbacks/Pingbacks

  1. Over 50 Fantastic Pie Recipes – Bites From Other Blogs - November 4, 2012

    [...] Pumpkin Ice Cream Pie With Gingersnap Crust From Wishes And Dishes [...]

  2. Apple Pie Milkshake | Wishes and Dishes - November 14, 2012

    [...] a box with dry ice and two of their new flavors in it: Apple Pie and Pumpkin Pie (which I created this delicious ice cream pie with).  Nothing says fall like pumpkins and apples and I was excited to dig in and try them.  The [...]

  3. Thanksgiving Feast Ideas | Wishes and Dishes - November 19, 2012

    [...] Pumpkin Ice Cream Pie with Gingersnap Crust [...]

  4. Ice Cream Oreo Truffles | Wishes and Dishes - December 3, 2012

    [...] candies.  It basically tastes like a big bowl of candy cane goodness!  As I mentioned in earlier posts, I’m one of Perry’s “Inside Scoopers” and had these new premium flavors [...]

  5. Breville Sous Chef Food Processor (Review) | Wishes and Dishes - April 3, 2013

    [...] Banana Milkshake, Maple Almond Butter, Carrot Cake (shredded the carrots), Shamrock Shake and Gingersnap Pie Crust, – just to name a [...]

  6. 30+ Pie Recipes | theBitterSideofSweet - November 20, 2013

    […] Pumpkin Ice Cream Pie with Gingersnap Crust from Wishes and Dishes […]

Leave a Reply

  • RSS
  • Subscibe to Email
  • Facebook
  • Twitter