s Pumpkin Spice Ice Cream Pie with Belgium Cookie Crust - The Kim Six Fix
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Pumpkin Spice Ice Cream Pie with Belgium Cookie Crust

My family are not really fans of Pumpkin Pie, although I personally could eat my weight in it.   On the other hand, my kids will eat ice cream cake like it is going out of style..  So my holiday solution?

I made a hybrid version: A pie made from pumpkin ice cream.

It really is simple.  You aren't making the ice cream from scratch so the entire process only takes about 5 minutes (although you do patiently have to wait for the ice cream to harden before serving!)
Pumpkin Spice Ice Cream Pie with Belgium Cookie Crust
For the pie (This recipe was adapted from bon appetit magazine):
Pacific Foods Organic Pumpkin Puree
1/4 tsp salt
1 tsp vanilla
1/2 cup (packed) brown sugar
1 tsp cinnamon*
1/2 tsp ginger*
1/2 tsp nutmeg*
1/4 tsp allspice*
2 quarts ice cream (I was able to find this size at Costco, you could also use the 1.5 quart size which is standard in most grocery stores now.. but your pie is thinner!)
*Or replace these ingredient with 2 tsp. Pumpkin Pie Spice 

For the crust:
1 8.8 oz package of Biscoff Cookies *or* 7 ounces gingersnap cookies/graham crackers (to yield approx 1.5 cups crumbs)
1/4 cup granulated sugar
1 tsp cinnamon
3 oz butter, melted (6 Tbsp)

To prepare crust:
Preheat oven to 350.
Lightly butter spring-form pan (9 inch) or spray with non-stick spray.
Crush cookies to fine crumbs with rolling pin in zip-top bag (or process in food processor)

Mix in cinnamon and butter until damp clumps form.

Press evenly into bottom and sides of pan.

Bake 10-12 minutes until edges are golden, and allow to cool completely.

Alternately you could use a pre-made graham cracker crust.

To prepare filling:
Allow ice cream to soften on the counter (took about 30 minutes in my kitchen.)  You can also microwave at 10 second intervals to soften.
Combine all ingredients except ice cream and mix thoroughly.

 Gradually fold pumpkin mixture into ice cream. If your ice cream begins to get to runny, put back it back into the freezer and allow to re-harden before adding more pumpkin.

Scoop ice cream into cooled crust and cover with plastic wrap.
Allow to freeze at least 6 hours.

To serve: 
Remove from spring form pan and cut with knife which has been dipped in warm water.
I used Pacific Foods Organic Pumpkin Puree in this recipe.

mmmm... Pie!

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