This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like.

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Recipe Summary

prep:
30 mins
cook:
15 mins
additional:
2 hrs
total:
2 hrs 45 mins
Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 300 degrees F (150 degrees C).

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  • In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.

  • In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.

  • Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.

Nutrition Facts

393 calories; protein 2.7g 5% DV; carbohydrates 57.6g 19% DV; fat 18g 28% DV; cholesterol 29.8mg 10% DV; sodium 374.2mg 15% DV. Full Nutrition
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Reviews (37)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/13/2006
This is truly an excellent pie. One minor problem with the recipe keeps it from getting 5 stars: after baking the gingersnap crust if you just put ice cream right on the crust starts falling apart. The answer: freeze your baked crust for around an hour and you will be able to put on the other layers with ease. As far as taste goes this pie is wonderful. Read More
(25)

Most helpful critical review

Rating: 3 stars
11/24/2006
I'm really bummed because I thought this pie would be terrific. I followed the instructions very carefully (and I bake pretty frequently) but my crust froze to a concrete like substance. Not sure what happened but the ice cream was melting by the time the crust was soft enough to break apart. I would have be mortified if I'd cooked this for anyone but my immediate family. (it was a good source of laughs). The pie had a nice flavor but really needed the zing of the gingerbread crust. Read More
(3)
43 Ratings
  • 5 star values: 32
  • 4 star values: 6
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
08/13/2006
This is truly an excellent pie. One minor problem with the recipe keeps it from getting 5 stars: after baking the gingersnap crust if you just put ice cream right on the crust starts falling apart. The answer: freeze your baked crust for around an hour and you will be able to put on the other layers with ease. As far as taste goes this pie is wonderful. Read More
(25)
Rating: 4 stars
11/01/2003
I made this for Thanksgiving and everyone LOVED it! The only thing is that it needs to be thawed out before serving(which it doesn't say in the recipe)-it was SO HARD to cut the crust. Other than that it was DELICIOUS! Read More
(15)
Rating: 5 stars
12/30/2003
this was wonderful a treat for kids and grownups alike! We had it for Thanksgiving in Jamaica and it was perfect! Just remember to use a DEEP DISH pie plate as it really fills it up! Read More
(13)
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Rating: 5 stars
10/23/2007
This pie was SO EASY to make...and tasted so GOOD!!! I made the crust in the evening and left it in the (baking stone) pie plate. The next day I just had to finish it...what a breeze yet it looks and tastes like it would be diffiult to make! My 10 yr old son asked me never to make "traditional pumpkin pie" again...he really enjoyed it. It cut beautifully in my pampered cef pie plate. Thanks for a wonderful recipe!!! Read More
(6)
Rating: 5 stars
12/10/2006
Excellent pie. Because I love pumpkin I only added 1 cup of cool whip for a really powerful pumpkin flavor. Doing that also made all of the ingredients fit perfectly into the pie pan. My only complaint was that the ice cream got a little icy. Any suggestions to remedy that for next time? Read More
(5)
Rating: 5 stars
11/01/2003
use use a 9x9 pan or deep dish pie pan otherwise you need to freeze in layers to have it all fit in the pie pan Read More
(5)
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Rating: 5 stars
12/15/2007
My sister makes a recipe similar to this but the pumpkin layer was always kinda blah. I thought I'd try this recipe and oh boy! The pumpkin layer was so delicious! The whipped topping makes the pumpkin creamy and with a very pleasing texture. The ingredients of this recipe come together perfectly! But like everyone else I was getting a little annoyed about my crust breaking. But after the first bite my furrowed brow disappeared. This recipe is so much more interesting then regular pumpkin pie.I will certainly make this every year! Read More
(4)
Rating: 5 stars
09/17/2006
This recipe is fab. My Hubby is a huge pumpkin pie fan but when I made this he and i both agreed that it is even yummier than traditional pumpkin pie and it is so much easier!I woulad also like to add that the crust is probably the best part! the cookies make it so crumbly and crunchy what a lovely texture. Read More
(3)
Rating: 3 stars
11/24/2006
I'm really bummed because I thought this pie would be terrific. I followed the instructions very carefully (and I bake pretty frequently) but my crust froze to a concrete like substance. Not sure what happened but the ice cream was melting by the time the crust was soft enough to break apart. I would have be mortified if I'd cooked this for anyone but my immediate family. (it was a good source of laughs). The pie had a nice flavor but really needed the zing of the gingerbread crust. Read More
(3)
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