Pumpkin-caramel ice cream pie

Pumpkin-caramel ice cream pie Prep: 1 hour, 15 minutes Freeze: 4 hours Bake: 6 minutes Servings: 8 to 10 Crust: 2 tablespoons finely chopped pecans 1 1/2 cups gingersnap crumbs, about 25 cookies ground into fine crumbs in a food processor 6 tablespoons unsalted butter, melted Filling: 2...
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