Rocky Road Pumpkin Pie

By punk

Ingredients

• 1 1/2 cups gingersnap crumbs (approximately 20 small cookies finely processed.)
• 2 Tbsp. butter, melted
• 1 qt. (4 cups) vanilla ice cream, softened
• 1 cup canned pumpkin
• 2 Tbsp. sugar
• 1 tsp. cinnamon
• 1/2 cup chopped pecans (reserve 1 Tbsp. for garnish)
• 1 cup small marshmallows
• 1/2 cup white chocolate chips

Preparation

Step 1

Combine gingersnap crumbs and melted butter in a 9" pie dish. Using fingertips or the back of a spoon, press the mixture onto the bottom and sides of the dish. Place in freezer. In a separate bowl, quickly blend the ice cream, pumpkin, sugar, and cinnamon. Fold in the remaining ingredients. Spoon the mixture into the frozen crust and garnish with reserved pecans. Freeze until solid, at least 2 hours. cut with a knife dipped in hot water, or thaw slightly before serving. makes 8 servings