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Pumpkin Ice Cream Pie
Time: 1 hr. 10 min * * * * * 1 vote
Ingredients
- 1 ¼ cups crushed gingersnap cookies (about 28)
- 1/3 cup butter, melted
- ¼ cup granulated sugar
- OR use prepared graham cracker crust
- Perry's Pumpkin Pie Ice Cream
- Whipped topping
Directions
Crust: Combine crushed cookies, butter and sugar in small bowl. Press onto bottom and sides of 9-inch pie plate. Bake for 8 minutes. Cool completely. Filling: Soften Perry’s Pumpkin Pie Ice Cream (2 cups). Fold in one 8 oz. container of whipped topping. Spoon into pie shell. Freeze. Garnish with whipped topping.
Comments
Hi,
When will the Pumpkin Pie icecream be released to Tops Market. I was there looking for it yesterday, and there was none to be found. It’s so delicious!
Karen,
Pumpkin Pie is coming to shelves within the next couple of weeks. Keep strolling by the ice cream isle and it will appear soon!
I’ve looked everywhere and cannot find anymore of Pumpkin Pie Ice Cream…this is the best Ice Cream by far!! Keep making it please!!!
Stacy,
This is a limited edition flavor, so it is running out mostly likely. You can still see if there is some left around you by using our WHERE TO BUY section: http://www.perrysicecream.com/flavor-finder/. – Elena