No-Bake Cookie Pie with Pumpkin Ice Cream

Ingredients:

• 1 cup heavy whipping cream
• 3 tbsp. l. brown sugar
• 1 tbsp. maple syrup
• 2 tsp 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

Preparation:

1. Spray a 9-inch pie pan with cooking spray.
2. 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.
3. 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.
4. 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.