INGREDIENTS
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KEY INGREDIENTS
MAKE IT
Step 1
Preheat oven to 375° F.
Step 2
Combine crushed cookies, butter and 1/4 cup sugar in small bowl. Press onto bottom and sides of 9-inch pie plate.
Step 3
Bake for 8 minutes. Cool completely. Spread ice cream over gingersnap crust. Freeze for 2 hours or until firm.
Step 4
Combine 1 cup pumpkin, remaining 3/4 cup sugar and 1 1/2 teaspoons pumpkin pie spice in medium bowl. Beat whipping cream and vanilla extract in small mixer bowl until stiff peaks form; fold into pumpkin mixture. Spoon over ice cream. Freeze for 1 hour or until firm.
Step 5
Combine caramel or butterscotch sauce, remaining 1/2 cup pumpkin and remaining 1/2 teaspoon pumpkin pie spice in small bowl. Serve topping with Pumpkin Mousse Ice Cream Pie.
INGREDIENTS
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