- 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
Preheat oven to 350°F. Place gingersnap cookies in food processor and grind to a fine powder.
Mix gingersnap cookie crumbs and sugar in a bowl. Add melted butter and stir until mixture is evenly moistened.
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.
Take ice cream out of freezer to let soften, about 10 min. Whip cream, sugar and spice together till it forms stiff peaks.
Remove crust from freezer and spread pint of ice cream into pie dish. Place back into freezer for about 20 min.
Remove ice cream pie from freezer and spread with a layer of the spiced whipped cream.
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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