Pumpkin Ice Cream Pie
- Minutes to Prepare:
- Number of Servings: 16
Ingredients
FOR THE GRAHAM CRACKER CRUSTs:3 cups gingersnap cookie crumbs (approximately 16 ounces cookies, processed into crumbs)1 teaspoon ground ginger10 tablespoons salted butter, meltedFOR THE PIES:1 Quart Pumpkin Ice Cream (Dreyer's Light Pumpkin Ice Cream)1 Quart Vanilla Ice Cream (Dreyer's Slow Churned Yogurt Blend)15 oz can Pumpkin Puree1/3 cup sugar1/2 teaspoon salt2 teaspoons pumpkin pie spice1/2 teaspoon ground nutmeg1 Tablespoon Cinnamon
TO MAKE THE CRUSTS:
- Set aside 4 tablespoons crumbs for garnish
- Melt the butter in a large microwave-safe bowl
- Add the ginger and the crumbs. Mix well with a fork.
- Evenly distribute the crumbs between two 9 inch pie plates and press into bottom and sides.
- Chill for at least 30 minutes.
TO MAKE THE PIES:
- Let ice cream soften a bit first.
- Combine all ingredients into a mixing bowl and mix well, about 4 minutes.
- Pour into the two prepared pie pans.
- Freeze well. If you are not planning on eating this right away, wrap the pie in foil or put in a sealed plastic bag after it is frozen and keep in the freezer until use.
Since this pie isn't baked, you can swap the sugar out for splenda.
Serving Size: 1/8 of pie
- Set aside 4 tablespoons crumbs for garnish
- Melt the butter in a large microwave-safe bowl
- Add the ginger and the crumbs. Mix well with a fork.
- Evenly distribute the crumbs between two 9 inch pie plates and press into bottom and sides.
- Chill for at least 30 minutes.
TO MAKE THE PIES:
- Let ice cream soften a bit first.
- Combine all ingredients into a mixing bowl and mix well, about 4 minutes.
- Pour into the two prepared pie pans.
- Freeze well. If you are not planning on eating this right away, wrap the pie in foil or put in a sealed plastic bag after it is frozen and keep in the freezer until use.
Since this pie isn't baked, you can swap the sugar out for splenda.
Serving Size: 1/8 of pie
Nutritional Info Amount Per Serving
- Calories: 304.1
- Total Fat: 13.1 g
- Cholesterol: 31.6 mg
- Sodium: 355.6 mg
- Total Carbs: 44.3 g
- Dietary Fiber: 1.5 g
- Protein: 4.0 g
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