• 1 1/4 cups (300 mL) ginger cookie crumbs
  • 2 Tbsp. (30 mL) margarine
  • 1 Tbsp. (15 mL) ground cinnamon
  • 8 cups (2 L) Breyers® Creamery Style™ Natural Vanilla Ice Cream
  • 1 1/2 cups (375 mL) pumpkin pie filling
  • 2 Tbsp. (30 mL) dark rum (optional)


  • Preheat the oven to 350° F (180° C).

  • Toss the crumbs with the margarine and cinnamon until combined.

  • Press 250 mL of the mixture into a 20 cm springform pan.

  • Spread the remaining crumbs in an even layer on a foil-lined baking sheet.

  • Bake both the crust and extra crumbs for 8 minutes. Cool and crumble the loose crumbs; set aside.

  • Scoop out half of Breyers® Creamery Style™ Natural Vanilla Ice Creamand let soften at room temperature for 10 minutes.

  • Blend the softened ice cream with the pumpkin and rum until well combined and spread evenly over the crust; freeze for 1 hour.

  • Soften the remaining ice cream for 10 minutes; stir until it reaches the consistency of softened cream cheese.

  • Spread evenly over the pumpkin layer and sprinkle evenly with the reserved crumbs.

  • Cover tightly and freeze for at least 4 hours or until firm. (Dessert can be held in the freezer for up to 3 days, tightly wrapped.)

  • Transfer to the refrigerator for 10 minutes before serving.

  • Dip a serrated knife in hot water and then wipe dry to make slicing easier.

Note: We recommend using the rum as directed because the alcohol content helps to maintain a creamier texture in the frozen pumpkin layer

For a decorative effect, use strips or cut outs of parchment paper to create a patterned top before sprinkling the crumbs. Freeze as directed; shake off any loose crumbs before removing the paper.