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Recipe courtesy of The Kitchen

Pumpkin Pie Ice Cream Cake

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  • Level: Easy
  • Total: 2 hr (includes freezing time)
  • Active: 30 min
  • Yield: 8 servings
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Special equipment:
a 9-inch pie plate
  1. Spray a 9-inch pie plate with nonstick cooking spray.
  2. In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.
  3. Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.
  4. Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.
  5. Garnish with candied pecans before serving.
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