Gingersnap Pumpkin Ice Cream Pie

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

Ingredients:

• 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:

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