Ingredients
1-1/2 cups crushed gingersnap cookies (about 30 cookies)2 tablespoons ground walnuts1 tablespoon canola oilFILLING:4 cups reduced-fat vanilla ice cream, softened if necessary1 cup canned pumpkin pie fillingPumpkin pie spice
Preparation
Preheat oven to 350°. In a small bowl, mix crushed cookies and walnuts; stir in oil. Press onto bottom and up sides of an ungreased 9-in. pie plate. Bake 8-10 minutes or until set. Cool completely on a wire rack.
In a large bowl, mix ice cream and pie filling until blended. Spread into prepared crust; sprinkle with pie spice. Freeze, covered, 8 hours or overnight.
