Average Rating: 5TOTAL TIME: Prep: 25 min. + freezing
YIELD: 8 servings.Ingredients
- 1-1/2 cups crushed gingersnap cookies (about 30 cookies)
- 2 tablespoons ground walnuts
- 1 tablespoon canola oil
FILLING: - 4 cups reduced-fat vanilla ice cream, softened if necessary
- 1 cup canned pumpkin pie filling
- Pumpkin pie spice
Instructions
- 1. Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.
- 2. In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.
Nutrition Facts
1 piece: 304 calories, 9g fat (3g saturated fat), 21mg cholesterol, 233mg sodium, 50g carbohydrate (29g sugars, 2g fiber), 6g protein.