No-Bake Cookie Pie with Pumpkin Ice Cream
Votes: 1
Time: 2 hours.
Complexity: easily
Servings: 8
Complexity: easily
Servings: 8
No-Bake Cookie Pie with Pumpkin Ice Cream - A Step-by-Step Recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 cup heavy whipping cream
- 3 tbsp. l. brown sugar
- 1 tbsp maple syrup
- 2 teaspoons vanilla
- 2 tbsp. chopped gingerbread cookies
- 6 tbsp (90 g) melted butter
- 900 ml. (about 500 gr.) pumpkin ice cream room temperature
- 2 tbsp. crumbs pumpkin bread
- 1/2 cup chopped glazed pecans or other nuts for garnish
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Cooking the dish according to the recipe:
- Spray a 9-inch pie pan with cooking spray.
- In a large, chilled metal bowl, combine the whipped cream with 2 tablespoons of brown sugar, maple syrup, and vanilla until medium stiff peaks form. Refrigerate until ready to use.
- Combine the gingersnaps, the remaining 1 tablespoon brown sugar, and melted butter in a large bowl until smooth. Pour the mixture into the prepared pan and press firmly into the pan. Freeze for 30 minutes.
- Spread the softened ice cream over the crust. Top with pumpkin bread crumbs, then top with whipped cream. Refrigerate for at least 1 hour.
Before serving, garnish the ice cream pie with glazed pecans.
Recipe Pumpkin Pie Gingerbread Cookie no baking.
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