Pumpkin Gingersnap Ice Cream Pie
"My family and I always try new desserts during the holidays. This one was a clear winner, so we now make it for all occasions! —Patricia Ness, La Mesa, California..."
INGREDIENTS
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1-1/2 cups crushed gingersnap cookies (about 30 cookies)
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2 tablespoons ground walnuts
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1 tablespoon canola oil
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FILLING:
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4 cups reduced-fat vanilla ice cream, softened if necessary
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1 cup canned pumpkin pie filling
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Pumpkin pie spice
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