Frozen Pumpkin Pie


  • 2 cups pumpkin purée
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1 tablespoon pumpkin pie spice
  • 1 quart vanilla ice cream, softened
  • 1 quart butter pecan ice cream, softened
  • 1 box ginger snaps (I used the better part of a 1 pound box)
  • 5-6 tablespoons butter


  1. Butter a 9×13 pan.
  2. Crush the ginger snaps finely.
  3. Melt the butter and combine with the ginger snaps.
  4. Press into the pan.
  5. Beat pumpkin, brown sugar, salt, and spices together.
  6. Blend in ice cream.
  7. Pour into the baking pan.
  8. Freeze until firm.

Adapted from:

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