Pumpkin Cheesecake Ice Cream Pie

Pumpkin Cheesecake Ice Cream Pie


  • 1 1/4 cups ground gingersnap cookie crumbs (about 25 cookies)
  • 2 tablespoons sugar
  • 4 tablespoons unsalted butter, melted
  • 1 pint Ben & Jerry’s Pumpkin Cheesecake ice cream
  • 8 oz whipping cream
  • 2 tbsp confectioners sugar
  • ½ tsp pumpkin pie spice
  • 1 teaspoon butter
  • ¼ cup of pumpkin or sunflower seeds
  1. Step 1

    Preheat oven to 350°F. Place gingersnap cookies in food processor and grind to a fine powder.

  2. Step 2

    Mix gingersnap cookie crumbs and sugar in a bowl. Add melted butter and stir until mixture is evenly moistened.

  3. Step 3

    Put crumb mixture into a 9-inch glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake until crust is firm and slightly darker in color, about 8 minutes. Cool crust completely by placing it in the freezer for at least 30 min.

  4. Step 4

    Take ice cream out of freezer to let soften, about 10 min. Whip cream, sugar and spice together till it forms stiff peaks.

  5. Step 5

    Remove crust from freezer and spread pint of ice cream into pie dish. Place back into freezer for about 20 min.

  6. Step 6

    Remove ice cream pie from freezer and spread with a layer of the spiced whipped cream.

  7. Step 7

    Top with toasted sunflower or pumpkin seeds. (Toast seeds in a sauté pan with 1 tsp butter, stirring gently for about 3 min, until golden brown.) Slice, and enjoy!

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