Easy Pumpkin Gingersnap Ice Cream Recipes

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GINGERSNAP PUMPKIN PIE



Gingersnap Pumpkin Pie image

A spicy version of the all time favorite pumpkin pie.

Provided by Deanna

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h30m

Yield 8

Number Of Ingredients 12

1 ¾ cups gingersnap cookie crumbs
2 ½ tablespoons butter, melted
2 tablespoons white sugar
1 ½ cups canned pumpkin
¾ cup packed brown sugar
1 tablespoon cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 eggs
1 (12 fluid ounce) can evaporated milk

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Combine cookie crumbs, granulated sugar, and melted butter in a 9 inch pie pan. Press into sides. Bake for 5 minutes. Cool completely.
  • Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. Blend with wire whisk until combined.
  • Pour into crust. Bake at 325 degrees F (165 degrees C) for 1 hour. Let cool. Refrigerate to chill.

Nutrition Facts : Calories 315.5 calories, Carbohydrate 47.4 g, Cholesterol 69.7 mg, Fat 11.9 g, Fiber 1.8 g, Protein 6.2 g, SaturatedFat 5.8 g, Sodium 355.8 mg, Sugar 36.7 g

GINGERSNAP PUMPKIN ICE CREAM PIE



Gingersnap Pumpkin Ice Cream Pie image

Make and share this Gingersnap Pumpkin Ice Cream Pie recipe from Food.com.

Provided by HokiesMom

Categories     Pie

Time 23m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 11

1 1/2 cups crushed gingersnaps
1/4 cup powdered sugar
1/2 cup butter
1 cup pumpkin (not pumpkin pie filling)
1 quart vanilla ice cream
1/2 teaspoon salt
1/2 cup brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1/4 teaspoon mace

Steps:

  • For Crust:.
  • Mix together the crust ingredients and press into a 9-inch pie pan.
  • Bake crust at 375°F for 8 minutes.
  • Cool completely.
  • For filling:.
  • Soften ice cream in a large bowl.
  • Mix the remaining filling ingredients in with the ice cream.
  • For pie:.
  • Pour the pie filling ingredients into the cooled crust.
  • Place in freezer until set before serving.

PUMPKIN GINGERSNAP DESSERT



Pumpkin Gingersnap Dessert image

I like to dazzle family and guests with this dessert's distinctive gingersnap crust, spicy creamy pumpkin layer and praline topping.-Sue Mackey, Galesburg, Illinois

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 16 servings.

Number Of Ingredients 16

1-1/2 cups finely crushed gingersnaps (about 32 cookies)
1/4 cup butter, melted
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
FILLING:
2 packages (3.4 ounces each) instant vanilla pudding mix
1-1/3 cups cold milk
1 can (15 ounces) solid-pack pumpkin
1-1/2 teaspoons ground cinnamon
1/2 teaspoon each ground ginger, cloves and nutmeg
2 cups whipped topping
TOPPING:
1-1/2 cups evaporated milk
1 cup packed brown sugar
1 cup chopped pecans
2 teaspoons vanilla extract

Steps:

  • Combine the first four ingredients; press onto the bottom of a greased 13-in. x 9-in. baking pan. Bake at 350° for 8 minutes; cool completely. For filling, beat pudding mixes and milk in a bowl. Add pumpkin, cinnamon, ginger, cloves and nutmeg; mix well. Fold in whipped topping. Pour over crust. Chill for at least 4 hours. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cook and stir for 6-8 minutes or until mixture thickens. Remove from the heat; stir in pecans and vanilla. Cool to room temperature. Cut dessert in squares; drizzle with topping.

Nutrition Facts :

PUMPKIN GINGERSNAP ICE CREAM PIE



Pumpkin Gingersnap Ice Cream Pie image

My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! -Patricia Ness, La Mesa, California

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 7

1-1/2 cups crushed gingersnap cookies (about 30 cookies)
2 tablespoons ground walnuts
1 tablespoon canola oil
FILLING:
4 cups reduced-fat vanilla ice cream, softened if necessary
1 cup canned pumpkin pie filling
Pumpkin pie spice

Steps:

  • Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack., In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.

Nutrition Facts : Calories 304 calories, Fat 9g fat (3g saturated fat), Cholesterol 21mg cholesterol, Sodium 233mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 2g fiber), Protein 6g protein.

LAYERED PUMPKIN-GINGERSNAP DESSERT



Layered Pumpkin-Gingersnap Dessert image

Sweeten up your day with this Layered Pumpkin-Gingersnap Dessert. This Layered Pumpkin-Gingersnap Dessert includes vanilla pudding, pumpkin and COOL WHIP.

Provided by My Food and Family

Categories     Home

Time 4h20m

Yield 24 servings

Number Of Ingredients 9

30 gingersnaps, finely crushed (about 1-1/2 cups)
1/4 cup butter or margarine, melted
1-1/2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese (12 oz.), softened
1/4 cup sugar
2 cups plus 2 Tbsp. milk, divided
1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
1 can (15 oz.) pumpkin
2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding
1-1/2 tsp. pumpkin pie spice

Steps:

  • Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min.
  • Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add 1-1/4 cups COOL WHIP; mix well. Spread onto crust.
  • Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. (Mixture will be thick.) Spread over cream cheese layer.
  • Refrigerate 4 hours or until firm. Top with remaining COOL WHIP before serving.

Nutrition Facts : Calories 180, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 20 mg, Sodium 220 mg, Carbohydrate 0 g, Fiber 0.7937 g, Sugar 0 g, Protein 2 g

PUMPKIN ICE CREAM EASY 4 INGREDIENTS



Pumpkin Ice Cream Easy 4 Ingredients image

So yummy and a great way to great Vitamins A, C, and E and fiber into the family. You can use 2 teaspoons cinnamon, 1/4 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and a pinch ground cloves in place of the spices listed.

Provided by Rita1652

Categories     Ice Cream

Time 10m

Yield 12 serving(s)

Number Of Ingredients 4

1 1/2 quarts vanilla ice cream, softened
1 3/4 cups pumpkin puree
2 teaspoons pumpkin pie spice (don`t use last years buy fresh)
1/2 cup brown sugar

Steps:

  • Mix the pumpkin, spices and brown sugar together.
  • Fold in the softened ice cream.
  • Taste to adjust spices to your likings!
  • Freeze to desired consistency.

PUMPKIN GINGERSNAP ICE CREAM



Pumpkin Gingersnap Ice Cream image

This recipe was originally posted as Ice Cream Sandwiches, but I thought it would be perfect with crisp gingersnaps broken in chunks and stirred in! Delicious! The original recipe stated it yielded 15 sandwiches. My yield is just a guess, really, as is how long it takes the ice cream machine to do its thang.

Provided by Lizzymommy

Categories     Frozen Desserts

Time 1h15m

Yield 7 serving(s)

Number Of Ingredients 9

7 ounces sweetened condensed milk
1 cup whole milk
1/2 cup heavy cream
1 cinnamon stick
6 large egg yolks
1/4 cup sugar
1/2 cup canned canned solid-pack pumpkin
1/2 teaspoon pure vanilla extract
1/2-1 cup broken gingersnap cookie

Steps:

  • Cook condensed milk in a heatproof bowl set over a pan of simmering water, stirring every 10 to 15 minutes, until reduced by almost half, about 2 hours.
  • Remove from heat, and beat with a wooden spoon until cool. If you use an entire 14 oz can, the remainder of the milk caramel can be refrigerated in an airtight container up to 2 weeks.
  • Bring milk, cream, milk caramel, and cinnamon stick to a simmer in a medium saucepan over medium heat, stirring often. Remove from heat. Cover, and let stand 30 minutes. Return to a simmer over medium-high heat, stirring occasionally. Remove from heat; discard cinnamon stick. Set aside.
  • Prepare an ice-water bath; set aside. Put yolks and sugar into the bowl of an electric mixer fitted with the whisk attachment. Beat on medium-high speed until pale and thick, about 4 minutes.
  • With machine running, add hot milk mixture in a slow, steady stream. Add pumpkin and vanilla, and beat until combined. Pour mixture through a fine sieve into a bowl set in the ice-water bath until cool. Freeze in an ice cream maker according to manufacturer's instructions. Stir in the gingersnaps, and freeze until firm.

Nutrition Facts : Calories 251.9, Fat 13.8, SaturatedFat 7.5, Cholesterol 216.2, Sodium 105.6, Carbohydrate 26.6, Fiber 0.5, Sugar 25.1, Protein 6.2

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