Pumpkin Ice Cream Pie with Gingersnap Crust
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Perry’s Pumpkin Pie Premium Ice Cream, 1.5 qt
- 2 cups gingersnap cookie crumbs (can crush gingersnap cookies in a food processor)
- 1/3 cup sugar
- 1/4 teaspoon ground ginger
- 6 tablespoons butter, melted
For caramel sauce:
- 4 tablespoons butter
- 1 cup brown sugar, packed
- 1/2 cup half-and-half
- pinch of salt
- 1 tablespoon vanilla extract
Pie and Pie Crust:
Mix the gingersnap crumbs, sugar, ginger and butter in a bowl. Press the mixture into the bottom of a pie plate. Bake in a preheated 350F oven until lightly golden brown, about 8-15 minutes.
Let ice cream soften on the counter and scoop into the pie shell. Smooth the top with a spatula and freeze.
Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thickened. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.
Pour caramel sauce in a zig-zag pattern over individual slices of pie when you serve them! Enjoy!
The recipe and photo are created by our contributing blogger Ashley from Wishes and Dishes