Eggnog Pumpkin Ice Cream Pie

Total Time: 30 mins Preparation Time: 30 mins

Ingredients

• Servings: 8
• 20 gingersnaps, crushed (1 1/2 cups)
• 2 tablespoons butter, melted
• 1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
• 1 cup pumpkin
• 3/4 cup sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon rum or 1 tablespoon brandy
• 1 cup heavy cream (whipping)
• whipped cream (for decoration)

Recipe

• 1 crust: in a bowl, combine gingersnap crumbs and butter or margarine. press over bottom and up side of a 9-inch pie pan. refrigerate about 30 minutes.
• 2 filling: spoon softened ice cream over chilled crust. smooth surface with back of a spoon. cover with foil or plastic wrap. freeze until firm, about 3 hours.
• 3 in a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
• 4 in another bowl, beat 1 cup whipping cream until soft peaks form. fold into pumpkin mixture. spread over ice cream. freeze until firm, about 4 hours.
• 5 for ease in serving: for easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
• 6 decorate with additional whipped cream if desired.