Ingredients

How to make it

  • Preheat oven to 375.
  • Combine crushed cookies, butter and sugar in small bowl.
  • Press into bottom and sides of a pie plate.
  • Bake for 8 minutes then cool completely.
  • Spread softened ice cream over gingersnap crust then freeze for two hours or until firm.
  • Combine pumpkin, sugar and pumpkin spice in a medium bowl.
  • In small mixing bowl beat whipping cream and vanilla until stiff peaks form.
  • Fold into pumpkin mixture then spoon over ice cream and freeze for 1 hour.

People Who Like This Dish 2
Reviews & Comments 0

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel

Recipe Compare-o-Matic!
Choosing between similar recipes? Click the green link below on a few promising recipes and the compare-o-matic will help you choose the right one. It's pretty awesome.
Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes