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Pumpkin Ice Cream Pie with a Ribbon of Salted Caramel and Gingersnap Crust

Servings 1 9" pie


  • 1 1/2 cups finely crushed gingersnap cookies
  • 6 Tbs. butter melted
  • 2 Tbs. sugar
  • 2 cups pumpkin ice cream softened
  • 2 cups vanilla ice cream softened
  • 1/2 cup salted caramel sauce
  • extra broken cookie pieces for the top optional


  • Stir first three ingredients together in a bowl.
  • Pour into pie plate and use your hands to press to form crust.
  • Bake 350 degrees for 8 minutes.
  • Cool before filling.
  • Once the crust is cool, spread pumpkin ice cream in bottom of crust.
  • Drizzle with caramel sauce.
  • Spread vanilla ice cream over the top of the pumpkin and caramel.
  • Drizzle more caramel sauce over the vanilla and top with broken gingersnaps.
  • Freeze several hours until firm. Store in freezer.