Pumpkin Ice Cream Pie

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  • 1 pie shell, baked
  • 1 pint vanilla ice cream, softened
  • 2-3 T crystallized ginger, cut up
  • 1 C canned or mashed cooked pumpkin
  • 1 C Pioneer® Sugar
  • 1 tsp. pumpkin pie spice
  • ½ tsp. ginger
  • ½ tsp. salt
  • ½ C walnuts, chopped
  • 1 C whipped cream, whipped


  1. Stir ice cream until softened but not melting. Quickly fold in crystallized ginger and spread in pie shell. Freeze until ice cream is solid.
  2. Stir together pumpkin, Pioneer® Sugar, pumpkin pie spice, ginger, salt and walnuts. Fold in whipped cream. Pour over ice cream in pie shell. Freeze several hours until firm. Just before serving, remove from freezer and place in refrigerator a few minutes to soften.
Pumpkin Ice Cream Pie
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