Pumpkin Ice Cream Pie with Ginger Snap Crust
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A frozen pumpkin ice cream pie with a ginger snap crust, perfect for holiday celebrations. It's creamy, spiced, and refreshingly cold. An elegant dessert that bridges fall and winter flavors.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 2 Cups Ginger Snap Cookies (Crushed)
- 1/2 Cup Butter (melted)
- 3 Tablespoons Sugar
- 1 Can Canned Pumpkin (15 ounces)
- 2 teaspoons Pumpkin Pie Spice
- 1/4 teaspoon Salt
- 1/2 Cup Brown Sugar
- 4 Cups Vanilla Ice Cream (softened)
- 1 Cup Heavy Whipping Cream
- 3 Tablespoons Powdered Sugar
- 1 teaspoon Vanilla
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 25m
- Sodium
- 384mg
- Total sugar
- 38g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 383mg
- Calcium
- 150mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 25M
- SODIUM
- 384MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.