Pumpkin Ice Cream Pie

By srumbel

This pumpkin ice cream pie is loaded with pumpkin goodness and covered in chocolate!
from lilluna.com

Ingredients

• 20 - 30 gingersnap cookies
• 2 tbs butter, melted
• 2 tbs sugar
• 4 cups homemade whipped cream or 1 small tub cool whip
• 1 can pumpkin puree
• 2 tbs pumpkin pie spice
• 1 cup chocolate chips
• 1 cup heavy whipping cream
• pumpkin sauce for topping, optional

Preparation

Step 1

Spray or line a spring foam pan and set aside.
Crush the gingersnap cookies in a bag or a food processor.
Add the melted butter and sugar to the gingersnaps and press into the bottom of the pan.
Mix the whipped cream, pumpkin puree and pumpkin pie spice together until fluffy.
Add on top of the gingersnap crust and stick in the freezer.
Heat the heavy whipping cream in the microwave or in a small pot. [Do not bring to a boil, just heat through.]
Pour the hot heavy whipping cream over the chocolate chips and whisk until smooth.
Let cool slightly and the pour it over the top of the ice cream part of the pie.
Cover, and place back in the freezer.
Let harden, serve with pumpkin sauce and enjoy!