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Fall

Scoops Ice Cream Pumpkin Pie

by:
November 18, 2015
3.5
6 Ratings
Photo by James Ransom
  • Makes 1 pie
Author Notes

Recipe provided by Brette Warshaw. —Food52

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Ingredients
  • 1 1/2 pints pumpkin ice cream
  • 1/2 box Nabisco ginger snaps (crushed)
  • 6 1/2 tablespoons butter (melted)
Directions
  1. Mix melted butter with crushed ginger snaps and press in pie plate. Freeze to harden.
  2. When crust is frozen, add 1 1/2 pints of pumpkin ice cream and freeze.
  3. Add shaved chocolate or sugared pecans with milky way sauce as toppings, and a dab of whipped cream.
  4. Thaw 10 minutes, cut, and serve. Freeze extras for later!
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This Recipe is Featured In:

A Thanksgiving Pie to Freeze Instead of Bake

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7 Reviews

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MCBrown November 5, 2017
This looks wonderful. So what is milky way sauce?
Anabel November 23, 2015
Would it be possible to provide the weight of the amount of ginger snaps used? Thanks!
Amy R. November 25, 2015
I had that same question, since I'm using Trader Joes Ginger Snaps, so I looked up the size of the Nabisco Ginger Snaps box. One box of Nabisco Ginger Snaps is 16 oz, so 1/2 the box (what the recipe calls for) would be 8 oz :)
Danielle M. November 25, 2015
yay! thanks Amy! i had the same question too. i am using the midel brand. pretty excited to try this for Thanksgiving tomorrow. i am thinking of adding lemon zest to the filling to amp it up a bit.
Anabel November 25, 2015
Thanks Amy for the tip!
TKT November 22, 2015
My mom made a frozen pumpkin pie too, back in the 60s. She softened vanilla ice cream and mixed in pumpkin pie mix of some kind -- not sure what it was. It also had a regular crust. Loved it, but the recipe "disappeared" (along with her 2-volume Meta Givens cookbook and all the other family recipes) when my dad and she divorced.
Jane R. November 25, 2015
Wondering if this is similar to the pie your mom made... hope it is. The filling sounds like what you're describing. http://www.averiecooks.com/2014/09/pumpkin-ice-cream-pie.html