Gingersnap Pumpkin Ice Cream Pie

Name: Gingersnap Pumpkin Ice Cream Pie
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 8
Cuisine: Global
Ingredients: 118 milliliters brown sugar; 118 milliliters butter; 1 teaspoons cinnamon; 1 teaspoons ginger; 355 milliliters crushed gingersnaps; 0 teaspoons mace; 0 teaspoons nutmeg; 59 milliliters powdered sugar; 237 milliliters pumpkin (not pumpkin pie filling); 1 teaspoons salt; 946 milliliters vanilla ice cream

This recipe serves 8. One portion of this dish contains approximately 6g of protein, 27g of fat, and a total of 506 calories. This recipe covers 9% of your daily requirements of vitamins and minerals. Head to the store and pick up brown sugar, pumpkin, vanillan ice cream, and a few other things to make it today. It will be a hit at your Summer event. From preparation to the plate, this recipe takes about 23 minutes.

Ingredients

Servings:

118milliliters

brown sugar 118milliliters

butter 1teaspoons

cinnamon 1teaspoons

ginger 355milliliters

crushed gingersnaps 0teaspoons

mace 0teaspoons

nutmeg 59milliliters

powdered sugar 237milliliters

pumpkin (not pumpkin pie filling)1teaspoons

salt 946milliliters

vanilla ice cream

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are my top picks for Ice Cream. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Johnson Estate Cream Sherry with a 5 out of 5 star rating seems like a good match. It costs about 19 dollars per bottle.