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5-Ingredient Pumpkin Ice Cream Pie

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You only need 5 ingredients to make this delicious pumpkin ice cream pie! It is the perfect fall dessert!

5-Ingredient Pumpkin Ice Cream Pie

  • Servings: 1 piece
  • Yield: 8 servings


  • 1 ¼ cups gingersnap cookie crumbs (about 30 cookies), plus a few cookies for garnish
  • 2 tablespoons granulated sugar
  • 5 tablespoons unsalted butter, melted
  • 3 cups pumpkin ice cream, softened
  • Salted caramel sauce


  1. Preheat oven to 350 degrees F. In a medium bowl, combine gingersnap cookie crumbs and sugar. Add melted butter and stir until mixture is evenly moistened. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Bake for 10 minutes. Cool completely.
  2. Spoon softened ice cream into the cooled crust. Spread with a spatula until ice cream is smooth and even. Garnish with gingersnap cookie crumbles. Cover with plastic wrap and freeze for 2 hours or until firm.
  3. When ready to serve, remove the pie from the freezer. Cut into pieces and drizzle with salted caramel sauce.

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