While pumpkin pie deserves respect as a Thanksgiving icon, it’s fun to shake up tradition.
No need to let them know how easy it is.
To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped.
Add oil and pulse until blended.
Press evenly into the bottom and up the sides of the prepared pan.
Bake the crust until set, about 10 minutes.
Transfer to a wire rack to cool completely.
Add ice cream and stir until blended.
Spoon the mixture into the cooled pie crust.
Freeze until firm, at least 2 hours.
Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
Tips
Make Ahead Tip: Cover and freeze the pie for up to 3 days.
The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
