Pumpkin Gingersnap Ice Cream Pie Food

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GINGER SNAP PUMPKIN PIE WITH GINGER CREAM



Ginger Snap Pumpkin Pie with Ginger Cream image

I've been baking pumpkin pies for years and I'm always looking for new ways to spice up my recipe. The addition of gingersnap cookies gives pumpkin a little kick and the just-ripe banana lends extra sweetness. PS: don't scrimp on the ginger whipped cream; it brings everything together for a double hit of gingery goodness.

Provided by Food Network Kitchen

Categories     dessert

Time 2h5m

Yield 8 to 12 servings

Number Of Ingredients 15

5 tablespoons butter, melted, plus more for greasing
2 tablespoons sugar
1/4 teaspoon fine salt
16 gingersnap cookies
1 sleeve graham crackers (about 9 sheets)
2 cups pumpkin puree (about 1 1/2 cans)
1/4 cup dark brown sugar
1 teaspoon ground cinnamon
2 large eggs
1 banana, mashed
1 egg white
One 5-ounce can evaporated milk
3/4 cup heavy cream
3 tablespoons sugar
3 tablespoons candied ginger, minced

Steps:

  • For the crumb crust: Preheat the oven to 350 degrees F. Grease the sides of a 9-inch springform pan with butter. Wrap the bottom of the pan in foil to prevent leaking. Combine the sugar, salt, 8 of the gingersnap cookies and the graham crackers in a food processor and pulse until crumbly. Drizzle in the butter and continue pulsing until the mixture is the consistency of wet sand. Pour the mixture into the pan and push into the base and halfway up the sides using a glass with straight edges.
  • Bake the crust for about 10 minutes, and then let cool completely while you make the filling.
  • For the filling: Stir together the pumpkin, dark brown sugar, cinnamon, eggs, banana, egg white and milk in a large bowl. Pour the filling into the baked crumb crust and bake for about 50 minutes. Let cool completely while you make the ginger whipped cream.
  • For the ginger whipped cream: Whip the cream with the sugar until soft peaks form using a hand mixer. Fold in the ginger.
  • Run a thin knife around the edge of the pie to release it from the pan. Load the whipped cream into a piping bag with a large star tip. Pipe rosettes around the perimeter of the pie and decorate with the 8 remaining gingersnap cookies.
  • Cook's Note: Make sure you use a piping bag with a large star tip so the ginger bits in the whipped cream don't clog the tip.

EGGNOG PUMPKIN ICE CREAM PIE



Eggnog Pumpkin Ice Cream Pie image

Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time.

Provided by Lvs2Cook

Categories     Pie

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

20 gingersnaps, crushed (1 1/2 cups)
2 tablespoons butter, melted
1 pint eggnog ice cream or 1 pint vanilla ice cream, softened
1 cup pumpkin
3/4 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 tablespoon rum or 1 tablespoon brandy
1 cup heavy cream (whipping)
whipped cream (for decoration)

Steps:

  • Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
  • Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
  • In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
  • In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
  • For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
  • Decorate with additional whipped cream if desired.

Nutrition Facts : Calories 281.9, Fat 15.7, SaturatedFat 9.1, Cholesterol 48.4, Sodium 146.4, Carbohydrate 34.1, Fiber 0.6, Sugar 22.5, Protein 1.8

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.

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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