Pumpkin Gingersnap Ice Cream Pie
My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! —Patricia Ness, La Mesa, California
Ingredients
- 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
- 2 tablespoons ground walnuts
- 1 tablespoon canola oil
- FILLING:
- 4 cups reduced-fat vanilla ice cream, softened if necessary
- 1 cup canned pumpkin pie filling
- Pumpkin pie spice
