Shelly's Recipe

PUMPKIN ICE CREAM PIE

Category: Pies - Frozen

2 cups ginger snap crumbs (approximately 8-9 oz package of ginger snap cookies)
6 tbsp butter, melted
1 cup Oreo cookie crumbs
2 quarts pumpkin ice cream
1 cup pecan brittle, finely chopped

Combine the ginger snaps with the melted butter. Pour the mix into a deep-dish pie pan and press into the bottom and sides to form the crust. Sprinkle the Oreo crumbs over the ginger snap crumbs.

Using an ice cream scoop, fill the pie shell with balls of pumpkin ice cream, mounding the ice cream towards the middle of the pie. Sprinkle the pecan brittle over the top of the ice cream. Keep the pie frozen before serving.