Pumpkin Mousse Ice Cream Pie
- 1 1/4 cups gingersnap cookies crushed
- 13 cup butter or margarine, melted
- 1/4 cup sugar
- 1 pint vanilla ice cream
- 1 cup pumpkin
- 3/4 cup sugar
- 1 1/2 teaspoons pumpkin pie spice
- 8 ounces heavy whipping cream
- 1/2 teaspoon vanilla extract
- 1 Jar caramel ice cream topping or butterscotch
- 1/2 cup pumpkin
- 1/2 teaspoon pumpkin pie spice
- Combine gingersnap crumbs with butter and sugar in small bowl.
- Press onto bottom of 9 inch pie plate.
- Bake in preheated 375~ oven for 8 minutes.
- Cool.
- Soften ice cream; spread over gingersnap crust.
- Freeze until firm.
- Combine pumpkin, sugar and spice in medium bowl.
- Beat whipping cream and vanilla in small bowl until stiff; fold into pumpkin mixture.
- Spoon over ice cream.
- Freeze until firm.
- Serve with topping.
- TOPPING: Combine ice cream topping with pumpkin and spice.
- Mix well.
butter, sugar, vanilla ice cream, pumpkin, sugar, pumpkin pie spice, heavy whipping cream, vanilla, caramel ice cream topping, pumpkin, pumpkin pie spice
Taken from recipeland.com/recipe/v/pumpkin-mousse-ice-cream-pie-5784 (may not work)