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Pumpkin Ice Cream Pie with Gingersnap Crust

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1.5 qt of Perry's Ice Cream - Pumpkin Pie

For crust:

  • 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:

  1. Mix the gingersnap crumbs, sugar, ginger and butter in a bowl
  2. Press the mixture into the bottom of a pie plate
  3. Bake in a preheated 350F oven until lightly golden brown, about 8-15 minutes
  4. Let Pumpkin Pie soften on the counter and scoop into the pie shell.  Smooth the top with a spatula and freeze.

Caramel Sauce:

  1. Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat
  2. Cook while whisking gently for 5 to 7 minutes, until thickened
  3. Add vanilla and cook another minute to thicken further
  4. Turn off heat and pour sauce into a jar
  5. Refrigerate until cold
  6. Pour caramel sauce in a zig-zag pattern over individual slices of pie when you serve them
  7. Enjoy!

The recipe and photo are created by our contributing blogger Ashley from Wishes and Dishes.

Pumpkin-Ice-Cream-Pie-with-Gingersnap-Crust SM

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  • Angela Taggart says:

    A couple years ago I found a delicious ginger snap ice cream that I thought was a Perry’s flavor. Did/does Perry’s produce an ice cream with ginger snap cookies in it?