Gluten-free Pumpkin Ginger Ice Cream Pie

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Found this delightful recipe today and it will be making its home on our Thanksgiving dessert table this year. Let the rest of the family have the pumpkin and cherry pies, my son and I will be having this gluten free baby. 
What do you think? Doesn’t this sound awesome?

Gingersnap nut crust:

1 ½ cups (6 ounces) pecans
12 (2 inch round) gingersnap cookies
3 tablespoons sugar
4 tablespoons (1/2 stick) butter, melted


¼ cup candied ginger, chopped
¼ cup water
1 quart premium vanilla ice cream
1 cup canned pumpkin puree
¼ cup packed light brown sugar
¾ teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Pinch of salt

Place pecans, gingersnaps and sugar in food processor; pulse to coarsely grind. Add butter and pulse until clumps form. Pour into a 1½ inch deep 9 inch pie plate. Using fingertips, distribute mixture first up and around sided even with rim of pan. Then press firmly with an even pressure to compact crumbs against sides of pan. Press remaining crumbs on bottom of pan into an even layer, turning pan as you press, and making sure that there are no loose crumbs. Chill 30 minutes.

Preheat oven to 350 degrees. Bake about 8 minutes, until golden around edges; do not over bake. Cool completely. Crust can be frozen 1 month unfilled.

In small saucepan over medium-low heat, simmer candied ginger in water until soft; liquid will evaporate and thicken a bit. Set aside to cool completely to room temperature. Soften ice cream in refrigerator 15 to 30 minutes, until soft and malleable but not melted. With electric mixer or by hand, combine pumpkin, sugar, spices and salt, then add ginger pieces and blend until evenly distributed. Add ice cream and beat slowly until just creamy and evenly combined (no streaks).

Working quickly, scrape ice cream into crust with large rubber spatula; smooth the top but mound ice cream slightly in the center. Place in freezer to firm, about 6 hours, then slide into a plastic freezer bag or wrap with plastic wrap and foil to store. Freeze up to 2 weeks. Serve directly from freezer and cut with sharp knife. Store in freezer.

Serves 6 to 8

Oh Yeah-maybe I should make two and eat the first one before the big day!

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