My Pumpkin Ice Cream Pie is an amazing fall dessert, combining ice cream with pumpkin, brown sugar, and fall spices - over a graham cracker crust. Make it ahead of time for less stress during the holidays.
Keyword ice cream dessert, pumpkin ice cream pie
Prep Time 20minutes
Cook Time 10minutes
time to freeze 4hours
Total Time 30minutes
Author Sue Ringsdorf
For the graham cracker crust:
1 1/2cupgraham cracker crumbs- crushed
For the ice cream layer:
6cupsvanilla ice cream- softened
1/2teaspoonpumpkin pie spice
Crush the graham crackers in food processor. Add the crumbs and sugar to medium bowl. Melt butter and add to bowl. Stir to combine.
Grease a 9-inch pie pan. Reserve 1/4 cup of the crumbs. Add remaining graham crackers and press firmly in pan. Bake on 350 degrees for 10 minutes. Remove to cool.
In electric mixer, combine slightly softened ice cream, pumpkin, brown sugar, salt, cinnamon, and pumpkin pie spice. Pour over crust. Top ice cream layer with the remaining graham cracker crumbs and chopped pecans.
Cover pie and freeze until serving.
Don't forget to reserve some graham cracker crumbs for the topping.
Spray the pie plate well before pressing the graham cracker crust inside.
Let the crust cool completely before adding the ice cream layer.
Slightly soften the ice cream in the microwave before blending.
Leftover pumpkin can be stored in a covered container in the refrigerator for up to a week.
Storing Tip - cover tightly, and store in the freezer until serving. You can make it well in advance and keep in the freezer.
When ready to serve, remove the dessert and let it sit on counter for about 5-10 minutes before slicing.