Pumpkin Ice Cream Pie

1 1/2 Cups / 375 mL Gingersnap Crumbs
1/3 Cup / 80 mL Sugar
1/3 Cup / 80 mL Melted Butter
1 Envelope Unflavored Gelatin
1/4 Cup / 60 mL Cold Water
3/4 Cup / 180 mL Canned Pumpkin
3/4 teas. / 4 mL Salt
2 1/4 teas. / 11 mL Watkins Pumpkin Pie Spice
1 1/2 teas. / 7.5 mL Watkins Pure Vanilla Extract
6 Cups / 1.5 Liters Vanilla Ice Cream, softened

Combine gingersnap crumbs, sugar and butter; mix well. Press into a 9-inch / 23-cm pie plate; refrigerate until needed. In medium saucepan, soften gelatin in cold water. Stir in pumpkin, salt and Pumpkin Pie Spice. Stir over low heat until gelatin is dissolved. Add vanilla and cool to room temperature. Fold ice cream into pumpkin mixture. Pour into prepared pie shell. If desired, sprinkle with additional gingersnap crumbs. Freeze until firm. Remove from freezer 10 minutes before serving. Makes 10 servings.

Nutritional Information Per Serving:
Calories-390, Protein-6g, Carbohydrates-54g, Fat-18g, Saturated Fat-9g, Cholesterol-52mg, Sodium-510mg, Dietary Fiber-1g

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