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+ servings


Prep Time30 mins
Total Time30 mins
Course: Dessert
Servings: 12 servings


  • 32 gingersnap cookies blended into crumbs
  • 1/4 cup butter melted
  • 1/2 gallon vanilla ice cream divided in half
  • 8 oz Cool Whip thawed, divided
  • 1 cup canned pumpkin
  • 1/3 cup brown sugar
  • 1 1/2 tsp pumpkin pie spice


  • Mix melted butter with gingersnap crumbs. Press into the bottom of a springform pan.
  • Set out half of the ice cream for about 10 minutes to soften and then fold in 1 cup of the Cool Whip. Mix just until blended and spread evenly over the crust. Freeze until firm, about an hour.
  • Soften the other half of the ice cream. In a large bowl, mix the pumpkin, brown sugar and pumpkin pie spice.
  • Add the softened ice cream and stir just until well combined. Spread over the ice cream layer and freeze overnight.
  • Set out for about 10-15 minutes before serving. Remove the sides of the springform pan and garnish with whipped cream if desired. Enjoy!