Pumpkin Pie Ice Cream Pie with a Gingersnap Crust

I don’t like regular pumpkin pie so I decided to twist things up and make my own yummy version! I was so excited to make this and even more excited when I tasted how good it was! I made my own gingersnaps and  turned it into this to-die-for pie crust. Then I made my own amazing pumpkin pie ice cream and turned it into this yummy pie!

The gingersnap crust is so amazing! I love how unique it is and it is so full of flavor. Then it is topped with the lovely pumpkin pie ice cream. I shared this with a few people and everyone was crazy about it! So why not switch things up this Thanksgiving and go for something unique and in my opinion far better than regular pumpkin pie.

I haven’t looked recently but I’m pretty sure they sell pumpkin pie ice cream at the store. So if you don’t have an ice cream maker you could use that. And if you can’t find that you could make your own by using store bought vanilla ice cream and adding some pumpkin puree and spices to it. Here is a good recipe that you could check out to help you make your own. (Just add less milk or no milk at all than it says so it’s not too thin.)

Ingredients:
1 Gingersnap Crust
about 3 cups Pumpkin Pie Ice Cream, homemade, store-bought

Directions:
If using homemade ice cream, as soon as the ice cream is finished churning spoon out about 3 cups on top of crust and smooth out. If using store-bought ice cream let soften before scooping onto pie crust. Make sure it is soft enough to smooth out but not melted. Place pie in freezer for at least 4 hours to let firm. When ready to serve, slice pie and serve with whipped cream.