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Pumpkin Ice Cream PieTime: 1 hr. 10 min
- 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
Crust: Combine crushed cookies, butter and sugar in small bowl. Spray a 9-inch pie plate with with non-stick spray, unless using a non-stick plate. Press the mixture onto bottom and sides of the 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.