Gingersnap Pumpkin Ice Cream Pie Food

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GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

PUMPKIN GINGERSNAP ICE CREAM



Pumpkin Gingersnap Ice Cream image

Pumpkin, cinnamon, and ginger flavor a rich homemade ice cream that gets extra crunch and flavor from crushed gingersnaps.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 6h15m

Yield 8

Number Of Ingredients 7

2 cups heavy whipping cream
1 tablespoon vanilla extract
1 ½ teaspoons ground cinnamon
1 ½ teaspoons ground ginger
1 cup solid-pack pumpkin
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1 ½ cups crushed gingersnap cookies

Steps:

  • Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form.
  • Combine pumpkin and sweetened condensed milk. Fold in pumpkin mixture and gingersnap cookies into whipped cream mixture.
  • Pour into 9 x 5-inch loaf pan or other 2-quart container; cover. Freeze 6 hours or until firm.

Nutrition Facts : Calories 552.1 calories, Carbohydrate 36.8 g, Cholesterol 99 mg, Fat 31.2 g, Fiber 1.4 g, Protein 4.6 g, SaturatedFat 18.2 g, Sodium 249.8 mg, Sugar 25 g

PUMPKIN GINGERSNAP ICE CREAM PIE



Pumpkin Gingersnap Ice Cream Pie image

My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons ground walnuts
1 tablespoon canola oil
FILLING:
4 cups reduced-fat vanilla ice cream, softened if necessary
1 cup canned pumpkin pie filling
Pumpkin pie spice

Steps:

  • Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

PUMPKIN CREAM PIE WITH GINGERSNAP CRUST AND RUM CHEESECAKE TOPPING



Pumpkin Cream Pie with Gingersnap Crust and Rum Cheesecake Topping image

Provided by Duff Goldman

Categories     dessert

Time 5h10m

Yield 8 to 10 servings

Number Of Ingredients 17

3 1/2 cups gingersnap crumbs (see Cook's Note)
5 to 6 tablespoons unsalted butter, melted
2 cups low-fat milk
3/4 cup brown sugar
1/4 cup cornstarch
2 large eggs
1 cup pumpkin puree
1/4 teaspoon salt
10 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon heavy whipping cream
1 teaspoon rum extract
1 large egg
Pinch of ground nutmeg
Pinch of ground cloves
Pinch of ground cinnamon
1 vanilla bean, split and seeds scraped

Steps:

  • For the gingersnap cookie crust: Preheat the oven to 350 degrees F.
  • Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Using your hand or a silicone spatula, mix thoroughly. Add more butter a little at a time until you can make a fist with the crumbs that retains its shape but is easily broken (not too dry, and not too wet).
  • Press the crumbs tightly into a 9-inch pie plate. A deep pie plate is much more suited to this task.
  • Bake until the crust feels quite firm to the touch, 20 to 25 minutes. Set aside and let cool.
  • For the pumpkin filling: Whisk together the milk, brown sugar and cornstarch in a saucepan and bring to a boil. Boil for 3 minutes, whisking constantly.
  • In a large bowl, beat the eggs. Gradually add half of the hot milk mixture to the eggs, whisking constantly. Pour the mixture back into the saucepan and cook over medium heat, stirring often, until thick, about 3 minutes. Remove from the heat and whisk in the pumpkin puree and salt. Pour into the pie shell and chill until set, 2 to 3 hours.
  • For the rum cheesecake topping: Cream together the cream cheese and sugar in the bowl of a stand mixer. Add the cream, rum extract, egg, nutmeg, cloves and vanilla bean seeds. Mix until well combined. Use a silicone spatula to fill a pastry piping bag with the filling. Cut off the tip.
  • Pipe the cheesecake over the pumpkin filling, minding not to get too close to the crumb crust. Use a spatula to smooth out the topping to just meet the crust edge, being careful not to drag crumbs over the surface. Bake until the top is glossy and the center still wiggles, about 45 minutes.

FREEZER PUMPKIN PIE WITH GINGERSNAP CRUMB CRUST



Freezer Pumpkin Pie With Gingersnap Crumb Crust image

make certain to use hard dry gingersnap cookies for the crust, soft cookies will not work, all spices may be adjusted to taste --- cooking time is chilling time.

Provided by Kittencalrecipezazz

Categories     Pie

Time 8h20m

Yield 8 serving(s)

Number Of Ingredients 11

1 1/2 cups gingersnap crumbs
1/4 cup sifted powdered sugar
1/3 cup melted butter or 1/3 cup margarine
1 cup canned pumpkin puree
1/2 cup brown sugar
1/8 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1/8 teaspoon clove
1 quart vanilla ice cream, softened but not melted
whipped cream (to garnish top of pie before serving)

Steps:

  • For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine.
  • Press firmly into bottom and up the sides of a 9-inch pie plate.
  • Bake 375 degrees F for 4-5 minutes; cool completely before filling.
  • For the pie; in a bowl combine the first 6 ingredients until blended.
  • Fold in the soft ice cream until thoroughly combined.
  • Spoon into prepared crust.
  • Freeze 8 hours or overnight.
  • Allow the pie to sit at room temperature for 8 minutes before slicing.
  • Serve each piece topped with whipped cream.

FROZEN PUMPKIN ICE CREAM PIE



Frozen Pumpkin Ice Cream Pie image

Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert with gingersnap crust, brown sugar, pumpkin, and ice cream.

Provided by Sabrina Snyder

Categories     Dessert

Time 4h20m

Number Of Ingredients 7

1 1/2 cups gingersnap cookies (, processed into crumbs (about 8 ounces))
1/4 cup sugar
1/3 cup unsalted butter (, melted)
1 cup canned pumpkin puree
1/2 cup packed brown sugar
2 teaspoons pumpkin pie spice
3 cups vanilla ice cream

Steps:

  • Preheat oven to 350 degrees.
  • Stir together cookies, sugar, and butter until well combined.
  • Add crust mixture to a pie plate and press down evenly.
  • Bake for 10 minutes then let cool completely.
  • In a large mixing bowl whisk together pumpkin puree, brown sugar, and pumpkin pie spice.
  • Whisk in the vanilla ice cream.
  • Pour into cooled pie plate.
  • Freeze for 4 hours before serving.

Nutrition Facts : Calories 278 kcal, Carbohydrate 40 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 34 mg, Sodium 122 mg, Fiber 1 g, Sugar 28 g, ServingSize 1 serving

GINGERSNAP PUMPKIN ICE CREAM PIE



Gingersnap Pumpkin Ice Cream Pie image

Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.

Provided by HokiesMom

Categories     Pie

Time 23m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

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

Steps:

  • For Crust:.
  • Mix together the crust ingredients and press into a 9-inch pie pan.
  • Bake crust at 375°F for 8 minutes.
  • Cool completely.
  • For filling:.
  • Soften ice cream in a large bowl.
  • Mix the remaining filling ingredients in with the ice cream.
  • For pie:.
  • Pour the pie filling ingredients into the cooled crust.
  • Place in freezer until set before serving.

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