Pumpkin Ice Cream Pie
from Tiffany at eatathomecooks.com
Servings: 8
Calories: 347kcal
Ingredients
- 1½ cups gingersnap cookies finely crushed
- 6 Tbs. butter melted
- 2 Tbs. sugar
- 2 cups pumpkin ice cream softened
- 2 cups vanilla ice cream softened
- ½ cup salted caramel sauce
- extra broken cookie pieces for the top optional
Instructions
- Stir first three ingredients together in a bowl.
- Pour into pie plate and use your hands to press to form crust.
- Bake 350° for 8 minutes, then cool before filling.
- Once the crust is cool, spread pumpkin ice cream in the bottom of the crust and drizzle with caramel sauce.
- Spread vanilla ice cream over the top of the pumpkin and caramel.
- Drizzle more caramel sauce over the vanilla and top with broken gingersnaps.
- Freeze several hours until firm and store in the freezer.
Nutrition
Calories: 347kcal | Carbohydrates: 44g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 283mg | Potassium: 219mg | Fiber: 1g | Sugar: 21g | Vitamin A: 553IU | Vitamin C: 1mg | Calcium: 111mg | Iron: 1mg