Quick and easy to make using store-bought vanilla ice cream, this delicious ice cream pie is always a hit.  For a double layer pie, try using butter pecan ice cream as the bottom layer and the pumpkin ice cream as the top layer.  Double delicious!


Chef's Note :  A springform pan (or cheesecake pan, with a removable bottom) will hold 2 quarts of ice cream; a pie pan will hold 1 quart.)

• 1 cup gingersnap cookie crumbs
• 1 cup graham cracker crumbs
• 6 tablespoons unsalted butter, melted
• 2 quarts vanilla ice cream, softened
• 1 cup canned pumpkin
• 1/2 cup brown sugar
• 2 teaspoons pumpkin pie spice (or use equal parts ground ginger, nutmeg & cinnamon)
• 1 tablespoon orange juice

Preheat the oven to 350°F.  In a mixing bowl, combine the gingersnap crumbs, graham cracker crumbs and melted butter and mix to combine.  Press the mixture onto the bottom and two inches up the sides of a springform pan or a pie pan, to form the crust.  Bake the crust for 8 to 10 minutes or until golden.  Cool completely before filling.


To make the Pumpkin Ice Cream, combine the vanilla ice cream, canned pumpkin, brown sugar, pumpkin pie spice and orange juice and mix well.  Pour the blended ice cream into the prepared crust. Freeze the pie for at least 3 hours or until firm.


Thaw the pie for 5 minutes before slicing.


Serves 8-12