Thanksgiving

Pumpkin Ice Cream Pie is for Dessert.

Pumpkin Ice Cream Pie takes 20 minutes to prepare.

Pumpkin Ice Cream Pie takes several minutes to cook.

Pumpkin Ice Cream Pie makes 16 servings.

The ingredients for Pumpkin Ice Cream Pie are:

FOR THE GRAHAM CRACKER CRUSTs:
3 cups gingersnap cookie crumbs (approximately 16 ounces cookies, processed into crumbs)
1 teaspoon ground ginger
10 tablespoons salted butter, melted

FOR THE PIES:
1 Quart Pumpkin Ice Cream (Dreyer's Light Pumpkin Ice Cream)
1 Quart Vanilla Ice Cream (Dreyer's Slow Churned Yogurt Blend)
15 oz can Pumpkin Puree
1/3 cup sugar
1/2 teaspoon salt
2 teaspoons pumpkin pie spice
1/2 teaspoon ground nutmeg
1 Tablespoon Cinnamon

Here is how you make Pumpkin Ice Cream Pie:

TO MAKE THE CRUSTS:- Set aside 4 tablespoons crumbs for garnish- Melt the butter in a large microwave-safe bowl- Add the ginger and the crumbs. Mix well with a fork.- Evenly distribute the crumbs between two 9 inch pie plates and press into bottom and sides.- Chill for at least 30 minutes.TO MAKE THE PIES:- Let ice cream soften a bit first.- Combine all ingredients into a mixing bowl and mix well, about 4 minutes.- Pour into the two prepared pie pans.- Freeze well. If you are not planning on eating this right away, wrap the pie in foil or put in a sealed plastic bag after it is frozen and keep in the freezer until use.Since this pie isn't baked, you can swap the sugar out for splenda.Serving Size:?1/8 of pie

The nutritional information for Pumpkin Ice Cream Pie is:

• Servings Per Recipe: 16
• Amount Per Serving
• Calories: 304.1

• Total Fat: 13.1 g
• Cholesterol: 31.6 mg
• Sodium: 355.6 mg
• Total Carbs: 44.3 g
• Dietary Fiber: 1.5 g
• Protein: 4.0 g