Pumpkin Ice-Cream Pie

For the crust:


1-1/2 cups ground gingersnaps (from a 10-ounce bag)
4-1/2 tablespoons salted butter, melted


Preheat oven to 350°. First, make the crust: Stir together gingersnap crumbs and butter; then press crumbs firmly into a 9-inch deep-dish pie plate so that they go all the way up the sides. Bake until edges are golden-brown, 10 to 15 minutes. Let cool.

For the filling:

For the Topping:


10 servings

Preparation Time

30 Minutes

Total Time

150 Minutes

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