Easy Frosty Gingesnap Pumpkin Pie

When the oven is full of turkey and sides, this is the holiday pie that doesn’t fight for space. Pumpkin gets folded into softened vanilla ice cream and whipped topping, mounded into a spicy gingersnap crumb crust, and frozen until firm enough to slice.

The gingersnap crust is what makes this version sing. The deep molasses and ginger heat bites against the cool, sweet pumpkin filling in a way a graham cracker base just can’t match.

Letting the pie sit at room temperature for a quarter hour before serving softens it just enough to slice clean without melting into puddle territory.

Pro Tips

• Crush the gingersnaps in a food processor for an even, sandy texture. Hand-crushing leaves chunks that crumble apart when slicing.
• Soften the ice cream just enough to fold smoothly. Fully melted ice cream loses air and the pie sets dense instead of light.
• Fold the whipped topping in last with a light hand to keep maximum volume in the filling.
• Cover tightly with foil if storing more than a day, the freezer will pull moisture out and dull the flavor otherwise.
• Garnish with extra crushed gingersnaps or a drizzle of caramel sauce right before serving.

Variations

• Add a tablespoon of dark rum or bourbon to the filling for a boozy holiday twist.
• Swap vanilla ice cream for cinnamon or butter pecan for a layered spice profile.
• Press toasted pecans into the crust before adding the filling for crunch and contrast.