- 30 small vegan gingersnap cookies (about 7 1/2 oz)
- 2 tbsp raisins
- 1 tbsp canola oil
- 1 c canned pumpkin puree
- 1/3 c packed brown sugar
- 1 tsp cinnamon
- ½ tsp ground ginger
- ¼ tsp freshly grated nutmeg
- 2 pt vegan vanilla ice cream, softened*
Preheat oven to 350°F. Coat a 9" deep-dish pie pan with cooking spray.
To prepare crust: Combine gingersnaps and raisins in a food processor and pulse until finely chopped. Add oil and pulse until blended. Press evenly into the bottom and up the side of the prepared pan. Bake crust until set, about 10 minutes. Transfer to a wire rack to completely cool.
To prepare filling: Combine pumpkin, sugar, cinnamon, ginger and nutmeg in a large bowl and mix well. Add ice cream and stir until blended. Spoon the mixture into the cooled pie crust. Freeze until firm, at least 2 hours. Let the pie soften slightly in the refrigerator for 20 to 30 minutes before serving.
*To quickly soften ice cream, microwave on medium-low for 30-60 seconds.