Pumpkin Ice Cream Pie
Cuisine: American
Author: Cookie Madness
Prep time: 10 mins
Cook time: 240 mins
Total time: 4 hours 10 mins
An easy pie made with canned pumpkin and ice cream.
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.
Recipe by Cookie Madness at http://www.cookiemadness.net/2012/10/pumpkin-ice-cream-pie/