Becca’s pumpkin ice cream pie

By Rebecca Lemke, Guest Chef

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9 (2-inch) gingersnaps

1 cup pecans, finely chopped, plus halves for garnish

1/4 cup sugar

2 tbsp minced candied ginger

2 tbsp softened butter

1 cup pumpkin puree

1/2 cup light-brown sugar

1/2 tsp ground cinnamon

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1 quart vanilla ice cream, softened, but not melted and whipped cream ginger cookies for topping


  1. Pre-heat oven to 425. Coat a 9-inch pie pan with cooking spray.
  2. To make the crust, crush gingersnaps and pour crumbs into a medium bowl. Mix in pecans, sugar, and ginger. Mash in the butter with a fork until thoroughly combined and crumbly.
  3. Spread crumbs into pie pan. Use a flat-bottomed glass to pat the crumbs along the bottom and sides. Bake 5 to 7 minutes, until lightly browned. Cool on a wire rack.
  4. To make the filling, stir together pumpkin, light-brown sugar, cinnamon, ginger, and nutmeg in a medium bowl until smooth. Fold in the ice cream. Spread the filling in the crust. Freeze 3 to 4 hours, or until firm. Let the pie sit out for 15 minutes before topping with whipped cream, pecans and cookies.