This amazing new variation on the classic pumpkin pie includes a gingersnap crust and vanilla ice cream at the bottom! chilly and revitalizing! If desired, top each slice with a dollop of whipped topping and a few gingersnaps that have been smashed.
| Prep Time: | 30 mins |
| Cook Time: | 15 mins |
| Additional Time: | 2 hrs |
| Total Time: | 2 hrs 45 mins |
| Servings: | 8 |
| Yield: | 1 to 9 – inch pie |
Ingredients
- 1 ½ cups crushed gingersnap cookies
- 1 tablespoon white sugar
- ¼ cup butter, melted
- 1 cup pumpkin puree
- 1 cup white sugar
- ½ teaspoon salt
- ½ teaspoon ground ginger
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 cups frozen whipped topping, thawed
- 2 cups vanilla ice cream, softened
Instructions
- Preheat oven to 300 degrees F (150 degrees C).
- 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
| Calories | 393 kcal |
| Carbohydrate | 58 g |
| Cholesterol | 30 mg |
| Dietary Fiber | 2 g |
| Protein | 3 g |
| Saturated Fat | 11 g |
| Sodium | 374 mg |
| Sugars | 47 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
Excellent! I am tempted to try a caramel swirl or butter pecan ice cream instead of vanilla the next time I make it.
YUM YUM! I topped with almond slivers, added an extra half cup of pumpkin and decreased whipped topping by half cup. Turned out great!
A nice option for something different for a thanksgiving classic.
BEST DESSERT EVER !!
I like the idea of this recipe, and the consistency. But there is WAY too much sugar! I could barely eat a whole slice. The pumpkin layer is already sitting on a bed of gingersnaps and ice cream, and made mostly of whipped cream. WHY is there another cup of sugar in there?? I would cut the sugar by AT LEAST half if I make this again.
I made this recipe as directed, except I used a 10 inch crust (it wouldn’t have fit otherwise). Everyone said they loved it, but I think it was too sweet. Next time I will add half the amount of sugar. I didn’t have an issue with my crust falling apart, but I did bake it for 8 minutes and let it cool overnight in the fridge before adding the filling.
Mine turned out perfectly (not sticky, not a mess). I used real whipped cream. For someone who loves pumpkin, this is a nice twist. I will make this again.
The gingersnaps were wonderful, the pie was a sticky mess! The flavor was good but it’s very messy!
this was a awsome recipe thanks!!
Great
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!
Was a big hit at our Thanksgiving dinner. Grandkids really liked it. Didn’t change a thing – followed recipe exactly. Very good. Will make again.
I have not had the best luck with frozen pies, or some pumpkin desserts, so I was skeptical. This was very yummy. The texture was nice, and the flavor was excellent. I didn’t have any gingersnaps handy, so I used a pre-made graham cracker crust that I toasted in the oven at 400 degrees for 6 minutes, and it tasted great. Everyone loved it.
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!!!
This was delicious…especially the crust. Served it to a group and they loved it. Bet you could just use a prepared pumpkin pie mix that has all of the spices and sugar in it too.
This is the MOST WONDERFUL PIE! Everyone raves everytime I make it!
Very good, it’s a keeper.
Everyone in my family raved over this pie .. even those who dislike traditional pumpkin. It was definitely a hit I will be making again and again.
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?
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.
This recipe has certainly become a favorite. I’ve made it about 5x and everyone seems to love it. I highly recommend it.