Five Ingredient Pumpkin Ice Cream Pie

By srumbel

It’s not so much a recipe as a combination of some of my favorite flavors. It’s a creamy, dreamy alternative to the standard pumpkin pie and perfect for a dessert to have on hand to entertain this holiday season. It can sit in the freezer (minus the whipped cream) for a few weeks!
from foodtasticmom.com

Ingredients

• 1 3/4 c. Trader Joe's Triple Ginger Snap crumbs (almost one whole tub of cookies)
• 7 T. salted butter, melted
• 1 carton (half gallon) Pumpkin Ice Cream (I used Turkey Hill)
• 1 jar Trader Joe's Salted Caramel Sauce
• Whipped Cream (to serve)

Preparation

Step 1

Using a food processor or gallon-sized plastic bag and rolling pin, crush the triple ginger snaps into fine crumbs.
Using a fork, mix together the crumbs and melted butter.
Pour mixture into a 9-inch pie plate and use your hands to gently press the crust along the bottom and up the sides of the pie plate.
Chill the crust for at least 30 minutes.
Meanwhile, place the ice cream in a large bowl and allow to warm on the counter (20 - 30 minutes) and then stir until smooth and spreadable with a spatula.
Spread the ice cream evenly in the crust and put in the freezer for about 30 minutes.
Warm the caramel sauce for about 30 seconds in the microwave and pour it evenly atop the ice cream.
Cover and store in the freezer for up to 1 month.
Serve the pie topped with whipped cream.

Serves: 8