If you love ice cream and spiced-pumpkin recipes, then this pie is for you. A layer of ice cream sits on top of a ginger nut biscuit base, which is then topped with a creamy spiced pumpkin mix and frozen.
This is truly an excellent pie. One minor problem with the recipe keeps it from getting 5 stars: after baking the gingersnap crust, if you just put ice cream right on, the crust starts falling apart. The answer: freeze your baked crust for around an hour and you will be able to put on the other layers with ease. As far as taste goes, this pie is wonderful. - 13 Aug 2006 (Review from Allrecipes US | Canada)
I made this for Thanksgiving and everyone LOVED it! The only thing is that it needs to be thawed out before serving(which it doesn't say in the recipe)-it was SO HARD to cut the crust. Other than that, it was DELICIOUS! - 26 Nov 2001 (Review from Allrecipes US | Canada)
this was wonderful, a treat for kids and grownups alike! We had it for Thanksgiving in Jamaica and it was perfect! Just remember to use a DEEP DISH pie plate, as it really fills it up! - 23 Dec 2003 (Review from Allrecipes US | Canada)