In a large bowl, mix ice cream and pie filling until blended. Fresh Fig Tart with Rosemary Cornmeal Crust and Lemon Mascarpone Cream Gourmet, July 2003 .. mushroom pie sour cream crust Recipes at Epicurious.com. Recipe - Sherry Yard - Pumpkin Cheesecake Ice Cream ... In the bowl of a standing mixer with a paddle attachment, add the pumpkin, spices, and sugar, beating until smooth. Allow the pie to sit out for 10 minutes before slicing and serve . Add the ice cream and mix until smooth. 10 Best Pies with Gingersnap Crust Recipes | Yummly In a small bowl, combine gingersnap crumbs and remaining cake mix; stir in butter and egg. In the bowl of a standing mixer with a paddle attachment, add the pumpkin, spices, and sugar, beating until smooth. Pumpkin Gingersnap Dessert Recipe: How to Make It For filling: Soften ice cream in a large bowl. Pumpkin Pecan Gingersnap Ice Cream Recipes Mix just until blended and spread evenly over the crust. milk in large bowl with mixer until blended. Layer a sheet of parchment paper on a 9 x 5 inch loaf pan and top parchment with cling wrap. Place the pie in the freezer and freeze for at least 4 hours or until firm. In a medium bowl, combine the gingersnap crumbs, brown sugar, ginger and melted butter; stir until well combined. Take one scoop of ice cream and place on top of one gingersnap, using a second cookie place on top of the ice cream and gently press down. Freeze until firm. Prick & bake until very lightly browned (425 oven). Heat the pumpkin, sugars, ginger, cinnamon, cloves and salt in a large heavy-bottomed pot over medium-heat, until the mixture begins to sputter. Crush remaining gingersnaps. If your cookies are on the drier side you might need a whisper more butter. The pumpkin mousse is made creamy with cream cheese and pumpkin puree and then lightened with fresh whipped cream. CREAM CHEESE PUMPKIN PIE & GINGERSNAP CRUST - Bessie Bakes In a large bowl, mix ice cream and pie filling until blended. Thaw the ice cream until soft enough to scoop. Pumpkin Cheesecake Tart with Gingersnap Crust Saveur. Pumpkin Pie Bars | Baked on a gingersnap crust | Perfect ... Bake for 4 to 5 minutes or until edge is lightly browned. Set out half of the ice cream for about 10 minutes to soften and then fold in 1 cup of the Cool Whip. Freezer Pumpkin Pie With Gingersnap Crumb Crust Recipe ... Pour the ice cream mixture into the prepared gingersnap crust. For the gingersnap cookie crust: Preheat the oven to 350 degrees F. Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Directions: If using homemade ice cream, as soon as the ice cream is finished churning spoon out about 3 cups on top of crust and smooth out. 2. Bake 8-10 minutes. Place the gingersnap crumbs in a large bowl and drizzle half of the melted butter all over. Step 3. pie plate. Cool completely on a wire rack. Combine pumpkin, brown sugar, cornstarch, cinnamon, nutmeg, salt, vanilla, eggs, and milk. This Pumpkin Cream Cheese Pie with Gingersnap Cookie Crust is so easy to make. Add in an additional Tbsp. Pour pumpkin mixture into gingersnap-lined pie plate. Slice with a firm knife and serve with toppings of choice. In food processor, pulse to combine cream cheese, maple syrup, vanilla, molasses and pumpkin pie spice. Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside. Spread over crust: 1/2 gallon vanilla ice cream, softened (most ice cream containers are 1 1/2 qts now, not 2 - I used the 1 1/2 qt one and it was fine - you can use the exact amount, if you want to, then just buy two containers) Combine: 1 cup pumpkin. Pour mixture into a 9 x 5-inch loaf pan or freezer container then freeze overnight. Jump to Recipe. If your cookies are on the drier side you might need a whisper more butter. Thanksgiving just isn't the same without a Pumpkin Pie. Refrigerate for at least 30 minutes. In a food processor, whirl cookies with sugar into fine crumbs. Make sure it is soft enough to smooth out but not . 2 cups Gluten-Free Swedish Gingersnap Cookie crumbs or store-bought. Blend with wire whisk until combined. Pumpkin Gingersnap Ice Cream Pie Recipe: How to Make It 9 hours ago In a small bowl, mix crushed cookies and walnuts; stir in oil. Set aside. #PumpkinWeek #AD #WhatIsHealthyFood Enjoy! Ingredients: 10 (cinnamon .. cloves .. eggs .. nutmeg .. spice .. sugar .) In a large microwave-safe bowl, melt the butter, about 1 minute on high power. Step 2 Combine pumpkin and sweetened condensed milk. Gingersnap cookie crumb crust recipe. Preheat the oven to 450 degrees F. To prepare the crust: Combine the pecans, crumbs, sugar and butter. Add the vanilla and pumpkin and mix to combine. Trusted Results with Apple sour cream pie gingersnap crust. Add ice cream and mix until blended. Freeze until firm, about an hour. If you're tired of the same traditional recipe, you can add a delicious twist to it with this Frozen Dessert version! Gradually add condensed milk while continuing to beat. Nutrition Facts Per Serving: This pie crust is great for beginning cooks because there is no messing around with shortening and water or cutting flour into fat. GINGERSNAP COOKIE CRUST DIRECTIONS: Pre-heat oven to 350 degrees. In a small bowl, mix together the cookies, butter, and sugar and press into a 9″ deep-dish pie plate. 1 ½ cups crushed gingersnap cookies Add all ingredients to shopping list Directions Instructions Checklist Step 1 Beat heavy whipping cream, vanilla extract, cinnamon and ginger in large bowl on medium speed with electric mixer until stiff peaks form. Bake for 8-10 minutes, then let cool completely. You want the ice cream to be spreadable. milk in large bowl with mixer until blended. Bake in 350 degree oven for 45-50 minutes. Quickly spread the ice cream into the crust and press plastic wrap onto the pie. Pumpkin and Ginger Snap Ice Cream ingredients. Cool completely on a wire rack. Bake at 350 for 55-60 minutes. To make the crust, combine gingersnap crumbs and melted butter in a medium bowl. Spread the rest of the ice cream on top and sprinkle with more of the crumbs. Preheat the oven to 350 degrees. NO-CRUST PUMPKIN PIE. Spread over cream cheese layer. Pour into prepared spring-form pan. Pour into the par-baked gingersnap crust until there is a little rim at the top for the crust. A delicious dessert, this Pumpkin Ice Cream Pie is a smooth, creamy pumpkin infused treat. Gluten Free and Dairy Free Maple Pumpkin… Fold into softened low-fat ice cream or frozen yogurt, working quickly so it does not melt completely. 1 Gingersnap Crust about 3 cups Pumpkin Pie Ice Cream, homemade, store-bought. Chill for at least 4 hours. sour cream apple pie Submitted by LillianGreenslade on Oct 19, 2005 . Place on a half-sheet pan and bake until lightly browned, 10 to 12 minutes. Transfer the baking pan to the oven and fill with water. Recipe makes 1 1/2 quarts. Stir in ice cream and crystallized ginger. Pour pumpkin mixture into gingersnap-lined pie plate. Ginger Snap Pumpkin Pie. For the Crust. Chill. Be careful not to over-mix the whipped cream. Grease and flour 9-inch pie pan. Fold in whipped topping. Freeze for at least 12 hours. In a small bowl, mix crushed cookies and pecans; stir in butter. Spread onto crust. For topping, in a heavy saucepan, bring milk and brown sugar to a boil over low heat, stirring occasionally. The cake is ready when the center 2" of the cake is still a bit wobbly. Remove pie from freezer 10 minutes before serving. Remove pie from freezer 10 minutes before serving. Directions for 8-inch crust: Combine crumbs and sugar. Press into the bottom of a springform pan. Next, pour crumbs into a bowl. Whip the cream until stiff peaks form. Make sure it is soft enough to smooth out but not . If using store-bought ice cream let soften before scooping onto pie crust. Preheat oven to 350°. Caramelized Pecan Pumpkin Pie With Gingersnap Crust. Mix until well combined. Pumpkin Ice Cream Pie. Mix the gingersnap crumbs, sugar, ginger and butter in a bowl. In a chilled large bowl, mix pumpkin, pumpkin pie spice, and 1/4 cup of the caramel topping until smooth. Using your hand or a silicone spatula, mix thoroughly. Bake 40-45 minutes in preheated oven or until a knife comes out clean. Let cool. Add the ice cream and mix until smooth. Freeze for at least 12 hours. Add melted butter and stir until mixture is evenly moistened. Bring the pumpkin puree to a simmer over medium heat in a 2-quart saucepan. Servings: 8 -10 slices. Just mix some gingersnap cookie crumbs with sugar, butter, and ground ginger and pat it into the pan. Press mixture into the bottom and up the sides of a 9-inch pie plate. Sprinkle some of the cooled gingersnap crumbs on top. Mix melted butter with gingersnap crumbs. Remove the stem from the pumpkin and scrape out the pulp and seeds. Transfer crumb mixture to 9-inch-diameter glass pie dish; press crumbs firmly and evenly onto bottom and up sides to top of dish. Step 2 Blend together pumpkin, brown sugar and pumpkin pie spice in a large mixing bowl. Sprinkle pumpkin pie spice on top. Next, add the salt, pumpkin puree, brown sugar, maple syrup, and pumpkin pie spice and mix until incorporated. Pour into the pie crust. Pour the filling into the crust and set in a deep baking pan. sturdy metal pie pan. Makes 1 (9-inch) pie crust. Spread onto crust. Step 4 Pour into crust. Arrange 19-20 whole gingersnaps over bottom and sides of the pie plate. Beat at medium speed with electric beater for 4-5 minutes. You will likely have a little filling left over. Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. Place in the freezer until set. Cool the crust at least 10 minutes before filling. Preheat the oven to 375 degrees F. Cut the pumpkin in half. Instructions. Stir to combine and press into a deep dish pie pan. Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Freeze 10 min. sour cream in fruit pies Recipes at Epicurious.com. For pie: Pour the pie filling ingredients into the cooled crust. Transfer to the refrigerator and chill for 8 hours or overnight. Freeze 10 min. Preheat oven to 350°F. Cook Time: 10 minutes. For the Gingersnap Crust. Pulse until moistened, then pour into a deep pie plate, pressing evenly on the bottom and up the sides. Beat cream cheese, sugar and 2 Tbsp. First, preheat 350 F. Second, place gingersnap cookies into a food processor. Bake 8-10 minutes or until set. With mixing speed on low, gradually add the sugars, then turn back up to high and beat for an additional minute. In a large bowl, combine the pumpkin, brown sugar, salt and pumpkin pie spice. Press onto bottom and up sides to form a firm, even crust. grated ginger, ground allspice, gingersnaps, pumpkin purée, unsalted butter and 7 more. The only thing that gets baked is the crust. STEP THREE: In a large bowl, whisk together the evaporated milk, pumpkin purée, vanilla extract, cinnamon, and pumpkin pie spice. The pie just sets in the fridge. Seal with the lid and place into the freezer for at least 4 hours or overnight. Spread over cream cheese layer. Beat in the pumpkin, milk, cinnamon and vanilla and mix well. of melted butter if necessary. Press mixture onto bottom and up side of a 9-inch (1-quart) glass pie plate. Add pumpkin puree, continue to process until smooth. Cool on wire rack, then freeze until ready to use. Fold the chilled mixture into the softened ice cream and spoon into the cookie "shell". Bake crust. Beat the cream cheese, pumpkin, salt, cinnamon, pumpkin pie spice, and vanilla in the bowl of a stand mixer for approximately 4 minutes or until smooth and creamy. Press into the bottom of a 9-inch pie pan. Bake 8-10 minutes or until set. Pumpkin pie spice Directions Preheat oven to 350°. Continue to cook and stir over low heat for 6-8 minutes or until mixture thickens. Cool completely on a wire rack. Beat at medium speed with electric beater for 4-5 minutes. Spoon into cooled baked crust. FOURTH STEP: Beat cream cheese and remaining 1-½ cups sugar and ½ cup butter in medium bowl, with electric mixer until mixture is creamy, about 3 minutes. Sprinkle gingersnap crumbs over the top of the pie and freeze, well covered. Bake in a preheated 350F oven until lightly golden brown, about 8-15 minutes. Let cool about 5 minutes, then chill or freeze until cold, 5 to 10 minutes. Press firmly into bottom and up the sides of a 9-inch pie plate. Instructions. Refrigerate to chill. Recipe makes 1 1/2 quarts. To make the pumpkin mousse, beat 1 1/4 cups heavy cream with an electric mixer until stiff peaks form. Cool. Combine gingersnap crumbs and butter; press onto bottom of 13x9-inch dish. Bake for 10 minutes or until crust is firm. Place the pumpkin puree in a medium bowl, add the spices and honey and mix well with a whisk. Adapted from Jeni's Splendid Ice Cream. Remove the cheesecake from the oven and cool on a wire rack. Spread batter in crust-lined pan. In a medium bowl mix crushed gingersnap cookies, sugars, and butter until it looks like wet sand. In a medium bowl, combine gingersnap cookie crumbs and sugar. (Mixture will be thick.) Different Pie Crust Variations I love a good gingersnap crust. Mix the remaining filling ingredients in with the ice cream. Stir in the pumpkin puree, vanilla extract, and pumpkin pie spice. Cover and free several hours until firm. Pour over gingersnap crust, smooth into an even layer, hit pan against counter to release bubbles. Instructions. Smooth the top with a spatula and freeze. Lightly butter or grease a 12"x12" tart pan (or a 9"x13" baking dish). STEP FOUR: Next, crumble up the pie crust into both small and large pieces with your hands.Fold the crust into the batter and reserve at least ¼ of the mixture . In a food processor grind gingersnaps, pecans, and sugar fine and add butter, blending until combined well. Mix together the crust ingredients and press into a 9-inch pie pan. Step 2. Add 1-1/4 cups COOL WHIP; mix well. Cool completely. Adapted from Jeni's Splendid Ice Cream. Press into a 9″ x 13″ pan. In a bowl, mix together pumpkin, sugar and spices. Add more butter a little at a time until you can. Bake crust in a 325° regular or convection oven until lightly browned, 10 to 12 minutes. Cook, stirring occasionally, for 2 to 3 minutes, or until slightly thickened. ¼ cup finely chopped crystallized ginger Directions Instructions Checklist Step 1 Preheat oven to ° Make crust: Butter and lightly flour a 9-in. Add melted butter and mix well. Preheat oven to 375°F. This Pumpkin Ginger Snap ice cream also goes well with Oreo cookies, chocolate, pumpkin pie, graham crackers or a dollop of whipped cream. Cool. Press onto the bottom of a greased 13x9-in. brown sugar, pecan halves, cinnamon, fresh ginger, nutmeg, eggs and 15 more. Cook for 5 minutes, stirring regularly, until smooth and glossy. Bake for 10 minutes and allow to cool completely. Push custard through a fine mesh strainer with the back of a spoon or ladle into an airtight container. Prepare filling: In a medium bowl, combine pumpkin, brown sugar, and spices. Turn oven off, leave cake in oven with door open another 20 . Spoon into cooled baked crust. In a large mixing bowl beat pumpkin and cream cheese with an electric mixer on medium speed until smooth. Spread the rest of the ice cream on top and sprinkle with more of the crumbs. Turn oven down to 325 degrees. 1 cup gingersnap cookie crumbs, crushed finely 2-1/2 tablespoons sugar 3 tablespoons melted butter. First, prepare the ice cream. Caramel Sauce: Freeze for at least 8 hours, or overnight. This pumpkin mousse pie will beat a regular pumpkin pie any day! FIFTH STEP: Beat in pumpkin, flour, and pumpkin pie spice until smooth. Remove from heat. Cover tightly with plastic wrap. To make the crust, combine the gingersnap crumbs with the melted butter and toss together till the mix holds together when pressed. Served on a sweet ginger snap crust, with a dollop of rich whipped cream, it's the ultimate dessert to serve on warm Fall evenings. In a bowl, combine the cookie crumbs, brown sugar, salt and butter. Combine graham cracker crumbs, butter, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Add 1-1/4 cups COOL WHIP; mix well. Very gently, fold the whipped cream into the pumpkin mix. Drizzle in butter and whirl, scraping bottom of bowl occasionally, until crumbs come together. Ginger snap crust-- similar to graham cracker crust 25 cookies (or enough to make 1-1/3 cup crumbs), crushed with a rolling pin in a quart-sized freezer zip bag or swirled in a processor. Mix crushed gingersnap cookies and melted butter in a small bowl until well combined; set aside. Recipe: Pumpkin Gingersnap Ice Cream. If using an electric mixer, use the paddle attachment. Pour into pie pan. This super simple, four-ingredient pie crust is really good with pumpkin pie or any ice cream filling. Place the coconut oil into a small bowl and place it into the microwave on high for 30 seconds. Seal with the lid and place into the freezer for at least 4 hours or overnight. Spicy gingersnaps stand in for the more traditional graham crackers in the crust of this Pumpkin-Cheesecake Pie, and make an excellent foil for the rich pumpkin-cream cheese filling. Once the mixture is hot, but not boiling, remove it pot from heat and slowly whisk half the cream mixture into the egg yolks in a large bowl until smooth, adding the cream in a small, steady stream. Mix all ingredients together in large bowl. Whisk pumpkin, dry pudding mixes, spice and remaining milk 2 min. Bake for 45-50 minutes at 350 degrees until almost completely set in the middle. Because of the high water content from the pumpkin puree it tends to freeze very firmly. Gradually beat in eggs, cream, and vanilla until smooth. Preheat oven to 350°. In a large bowl, beat the pumpkin, brown sugar, salt and spices with electric mixer for several minutes. Spread evenly into a 9-inch pie plate. In a medium bowl mix crushed gingersnap cookies, sugars, and butter until it looks like wet sand. Add the half-and-half, nutmeg, and salt. pie plate. (Mixture will be thick.) Lastly, par-bake for 10 -12 minutes. Cover and free several hours until firm. Beat in the ice cream. Frozen Pumpkin Ice Cream Pie is a fun twist on a classic Thanksgiving dessert made with gingersnap crust, brown sugar, pumpkin puree, and ice cream. Spray 9-inch pie plate with no-stick cooking spray; set aside. Bake for 60-65 minutes or until set but still wobbly in the center. Step 1. teaspoon clove 1 quart vanilla ice cream, softened but not melted whipped cream (to garnish top of pie before serving) DIRECTIONS For the crust; combine 1-1/2 cups gingersnap crumbs with powdered sugar and melted butter or margarine. Beat in eggs. Fold into softened low-fat ice cream or frozen yogurt, working quickly so it does not melt completely. Bake crust at 375°F for 8 minutes. To serve: Let stand at room temp for a few minutes, then cut into wedges. Stir in the softened ice cream. Press the mixture into the bottom of a pie plate. In a large bowl, mix ice cream and pie filling; spread into prepared crust. Prepare filling: In a medium bowl, combine pumpkin, brown sugar, and spices. 1 Gingersnap Crust about 3 cups Pumpkin Pie Ice Cream, homemade, store-bought. Bake at 325 degrees F (165 degrees C) for 1 hour. In a large bowl, combine the pumpkin, sugar, salt, cinnamon and pumpkin pie spice. Using a food processor or mini-chopper, pulse the gingersnaps until finely ground. SIXTH STEP: Bake in center of oven 1 hour 30 minutes or until edges are . Directions: If using homemade ice cream, as soon as the ice cream is finished churning spoon out about 3 cups on top of crust and smooth out. Lay the pieces cut-side down on a baking sheet lined with aluminum foil. Set aside. Heat the milk, cream, cream cheese, sugar, and honey in a small, thick-bottomed pot over low heat, stirring constantly. Let stand for 5 minutes. Reserve. Pour in a greased 10-inch pie plate and bake at 350°F for 45 to 50 minutes. Let ice cream soften on the counter and scoop into the pie shell. Beat cream cheese, sugar and 2 Tbsp. If using store-bought ice cream let soften before scooping onto pie crust. Add the graham cracker crumbs, granulated sugar, and stir to combine. Pumpkin Ice Cream Pie is a creamy, crowd pleasing favorite that takes minutes to whip up and is the easiest, stress-free pumpkin pie for the holidays that you can make and freeze a week in advance! Stir in half and half and eggs just until combined, being careful not to overmix. Combine pumpkin with sugar, salt and spices; mix well. Pat proportionately over the bottom and halfway up the sides of eight 4 1/2-inch tartlet pans. The crunchy gingersnap crust is the perfect contrast to the light and airy pumpkin mousse. Press firmly with back of spoon on bottom and sides of an 8-inch pie pan. Remove from the heat and slowly stir in the condensed milk, whisking until completely combined. Let cool. Easy Gluten Free No-Bake Ice Cream Pie. In a small bowl, mix crushed cookies and walnuts; stir in oil. Stir in the sour cream by hand. Sprinkle some of the cooled gingersnap crumbs on top. Oct 25, 2013 - Pumpkin Ice Cream Pie with Gingersnap Crust will be a hit at your holiday dessert table this year for something unique and different! baking dish; set aside. Remove from the heat and pour into the gingersnap crumbs. Prepare a 9" pie pan: spray with pan coating line with a circle of parchment paper. This recipe serves up to 10 double scoops of ice cream and is made for a small crowd! Fold in the softened ice cream and mix well. Pour over crust. Stir in ice cream and crystallized ginger. It looks like a lot more effort than it is. Prep Time: 10 minutes. To serve: Let stand at room temp for a few minutes, then cut into wedges. Spread over crust: 1/2 gallon vanilla ice cream, softened (most ice cream containers are 1 1/2 qts now, not 2 - I used the 1 1/2 qt one and it was fine - you can use the exact amount, if you want to, then just buy two containers) Combine: 1 cup pumpkin. Freeze until firm. Press onto bottom and up sides of an ungreased 9-in. Bring to simmering over medium-high heat. Silver Palate Sour Cream Apple Pie PARADE, October 2000 . Stir in pecans. 3 tbsp coconut oil. GINGERSNAP COOKIE CRUST DIRECTIONS: Pre-heat oven to 350 degrees. Kale And Caramel. A border of meringue piped into leaves and bruleed with a kitchen torch takes the pie to the next level. Bake 10 minutes. Let the vanilla and pumpkin ice cream soften at room temperature for about 15 minutes. Step 3. 17. Blend together pumpkin, brown sugar and pumpkin pie spice in a large mixing bowl. In a small saucepan combine evaporated milk, brown sugar, cinnamon, salt, nutmeg, ginger, and cloves. Rub vegetable oil all over the skin, pierce with a fork and bake until fork-tender, about 1 hour. Pour the mixture into the prepared pan/crust and bake for 50 to 60 minutes. Reserve. Sprinkle with pecans and cool completely in the pan on a wire rack. Prepare a 9" pie pan: spray with pan coating line with a circle of parchment paper. Whisk in cinnamon, clove, nutmeg, and star anise, and cook over medium heat, whisking frequently, until a custard forms on the back of a spoon and a swiped finger leaves a clean line, 5 to 7 minutes. Press into a 9″ x 13″ pan. Traditional - Make a 9-inch pie shell (or use a frozen deep-dish pie shell). Combine butter and gingersnaps in a medium mixing bowl; toss to mix well. For filling, in a large bowl, beat cream cheese and brown sugar until smooth. In a separate bowl, beat the cream cheese until light and fluffy. Press the mixutre onto the bottom and up sides of an ungreased 8 x 8 baking dish. Place in freezer until set before serving. 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