Pumpkin Ice Cream Pie

If you’re not quite ready to give up summery ice cream desserts but are heartily welcoming fall flavors, here’s a pie to help you make the transition.

pumpkin ice cream pie

I made the pie late this afternoon and served it for dessert this evening.  We loved it!  It’s a basic graham cracker crust filled with a pumpkin pie flavored ice cream topped with sweetened whipped cream and caramel sauce.  I don’t have much to say about it other than it’s a good last minute pie, but it also happens to be a great make ahead pie.  Just freeze it, wrap it tightly in plastic wrap, and pull it out when you have company (or when you’re just hungry for pumpkin ice cream pie).

 

5.0 from 2 reviews
Pumpkin Ice Cream Pie
 
Prep time
Cook time
Total time
 
An easy pie made with canned pumpkin and ice cream.
Author:
Recipe type: Dessert
Cuisine: American
Serves: 8
Ingredients
  • 1 1/2 cups graham cracker crumbs (from 1 sleeve)
  • 5 tablespoons granulated sugar
  • Pinch of salt
  • 6 1/2 tablespoons unsalted butter, melted
  • 4 cups good quality vanilla ice cream**
  • 2/3 cup pumpkin, not pie filling
  • 3 1/2 tablespoons tightly packed brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 3 cups sweetened whipped cream or whipped topping
  • Caramel sundae sauce for garnish
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a food processor, process graham crackers to make 1 1/2 cups. Add sugar, salt and melted butter and pulse until mixed. Press into bottom and up sides of a 9 inch glass pie dish. Set on a cookie sheet and bake for 7 minutes. Let cool completely.
  3. To make the filling, allow the ice cream to soften at room temperature. While it's softening, combine the pumpkin, brown sugar and spices in a small saucepan. Heat over medium just until mixture gets very hot (the point is to dissolve the brown sugar somewhat). Let cool to room temperature.
  4. In a large bowl, stir together the softened ice cream and the pumpkin mixture. Transfer to the cooled graham crust and put in the freezer for 3 hours or until solid. Spread sweetened whipped cream over top and return to freezer for another hour or long enough to freeze the whipped cream.
  5. Before serving, allow pie to sit at room temperature for about 10 to 15 minutes to soften. I like to set it on a dishtowel soaked with hot water to help loosen the crust from the pie dish. While pie sits, drizzle with caramel sauce.
Notes
I haven't tested this with low fat or slow churned ice cream, but based on past experience, I would recommend sticking with full fat ice cream. Sometimes the low fat times have an icy texture when thawed and re-frozen. You don't have to use a super premium brand, though. I just don't recommend low fat for this one.

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Comments

  1. says

    Funny, Kevin just said to me “so a pumpkin pie shake from Arctic Circle doesn’t sound good to you?” I told him no because it a 1200 calorie shake from AC. But that I’d love something homemade with those flavors and in ice cream form–like this pie. Right after we had the convo, I got on the computer to see what you’ve posted and there it is! I might even have to make some homemade pumpkin ice cream and do a pie like this.

  2. Darlene says

    That pie looks absolutely delicious. Can’t wait to make it! (Honestly, my mouth is watering.)

  3. Karen says

    Here I was thinking that was a meringue on the top, silly me. But that made me think about Baked Alaska’s. This would be a delicious filling, I think. Too bad it really feels like fall up here in MN today. Much needed rain has been falling for 2 days and it is very windy and only 42 degrees. No, no icecream treats for me today.

  4. says

    I saw something similar the other day -I don’t remember where .The only difference was the ice cream was layered pumpkin ice cream and vanilla ice cream, I think. glad to hear it was so easy and fast to make!

  5. shirley says

    Sounds great, Anna …. made me remember making one very similar … but with a gingersnap crumb crust.

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