Pumpkin Ice Cream Pie with Gingersnap Crust
Prep time
Total time
Pumpkin Ice Cream Pie with Gingersnap Crust will be a hit at your holiday dessert table this year for something unique and different!
Recipe type: dessert
Cuisine: American
  • 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)
  • ⅓ cup sugar
  • ¼ teaspoon ground ginger
  • 6 tablespoons butter, melted
  • Caramel Sauce:
  • 4 Tablespoons Butter
  • 1 cup Brown Sugar, Packed
  • ½ cup Half-and-half
  • Pinch Of Salt
  • 1 Tablespoon Vanilla
  1. Pie Crust:
  2. 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.
  3. Let ice cream soften on the counter and scoop into the pie shell. Smooth the top with a spatula and freeze.
  4. Caramel Sauce:
  5. 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.
  6. Pour caramel sauce in a zig-zag pattern over individual slices of pie when you serve them!
Recipe by Wishes and Dishes at https://wishesndishes.com/pumpkin-ice-cream-pie-with-gingersnap-crust/