Gingersnap Pumpkin Ice Cream Pie

Total Time: 23 mins Preparation Time: 15 mins Cook Time: 8 mins

Ingredients

• 1 1/2 cups crushed gingersnaps
• 1/4 cup powdered sugar
• 1/2 cup butter
• 1 cup pumpkin (not pumpkin pie filling)
• 1 quart vanilla ice cream
• 1/2 teaspoon salt
• 1/2 cup brown sugar
• 1/2 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon mace

Recipe

• 1 for crust:.
• 2 mix together the crust ingredients and press into a 9-inch pie pan.
• 3 bake crust at 375°f for 8 minutes.
• 4 cool completely.
• 5 for filling:.
• 6 soften ice cream in a large bowl.
• 7 mix the remaining filling ingredients in with the ice cream.
• 8 for pie:.
• 9 pour the pie filling ingredients into the cooled crust.
• 10 place in freezer until set before serving.