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5-Ingredient Pumpkin Ice Cream Pie

You only need 5 ingredients to make this pumpkin pie! It the perfect fall pie!
2 from 1 vote

Ingredients
  

  • 1 1/4 cups gingersnap cookie crumbs about 30 cookies, plus a few cookies for garnish
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter melted
  • 3 cups pumpkin ice cream softened
  • Salted caramel sauce

Instructions
 

  • Preheat oven to 350 degrees F. In a medium bowl, combine gingersnap cookie crumbs and sugar. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake for 10 minutes or until crust is firm. Cool crust completely.
  • ┬áCarefully spoon softened ice cream into the cooled crust. Spread with a spatula until ice cream is even. Garnish with gingersnap cookie crumbles. Cover with plastic wrap and freeze for 2 hours or until firm.
  • When ready to serve, remove the pie from the freezer. Cut into slices and drizzle with salted caramel sauce.
  • Note-to make the gingersnap cookie crumbs, you can use a food processor or put the cookies in a large Ziploc bag and pound the cookies with a rolling pin until crushed. The pie will keep in the freezer for a week.