This lovely, layered pie is fabulous, and perfect for any fall gathering.
The rich flavored crust made from creamy butter and aromatic
crushed ginger cookies, takes this ice cream pie to a different level.
The rich pumpkin top layer combined with the
ice cream, really sets this recipe apart. Make it ahead of time to help
any gathering run smoothly. Everyone is going to LOVE it!
Autumn Ice Cream Pie
½ c. butter
2 c. Anna’s Ginger Thins™, crushed
1 ¾ qts. vanilla ice cream, softened
1 ¾ c. sugar
1 tsp. ground cinnamon
¾ tsp. ground ginger
¾ tsp. ground nutmeg
½ tsp. kosher salt
2 c. canned pumpkin
1 c. heavy whipping cream
1 can dairy whipped topping, garnish
Melt butter and combine with cookie crumbs. Press into a 9 x 13 airtight
container. Freeze crust. Soften ice cream at room temperature for about
5 minutes. Spread the slightly softened ice cream evenly over the frozen
crust. In a bowl, whisk sugar, spices and salt; stir in pumpkin.
Whip cream to firm peaks and fold into pumpkin-spice mixture until
well combined. Evenly spoon the pumpkin topping over the softened
ice cream. Cover and freeze until firm. Remove pumpkin dessert from
the freezer 5 minutes before serving. Cut into squares. Garnish with
whipped cream and a sprinkle of nutmeg.
Excerpt From: Michelle Huxtable. “The Gathering of Friends.” iBooks.