Pumpkin Ice Cream Pie
User Reviews
4.4
Pumpkin Ice Cream Pie
Description
The Pumpkin Ice Cream Pie features a homemade graham cracker crust that provides a crunchy base with a lightly sweet and buttery flavor. The filling blends softened vanilla ice cream with pumpkin puree, brown sugar, cinnamon, pumpkin pie spice, and vanilla extract, resulting in a smooth and creamy texture that freezes firm but softens slightly at room temperature for easy slicing. Baking the crust before filling helps maintain its crispness against the creamy filling.
The combination of pumpkin and warm spices delivers the familiar essence of pumpkin pie but in a refreshing, frozen form. This pie can be served with optional whipped cream topping to add lightness. Its chilled nature makes it a good choice when a non-traditional pumpkin dessert is preferred.
For best results, freeze the pie at least four hours or overnight to allow it to set thoroughly. Before slicing, letting it sit out about 15 minutes softens the filling for cleaner cuts. The pie stores well in the freezer for up to a month when covered, retaining its texture and flavor.
Ingredients
Crust
- ⅓ cup butter melted (about 5 1/2 tablespoons, unsalted
- 1 ⅓ cups graham cracker crumbs
- ¼ cup granulated sugar
Filling
- 3 cups vanilla ice cream they have a few varieties, including GF, Breyers brand
- 1 cup pumpkin puree
- ⅓ cup light brown sugar packed
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- Whipped Cream optional, or whipped topping; for serving
Instructions
Make the crust:
- Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
- In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
- Add the graham cracker crumbs, granulated sugar, and stir to combine.
- Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
- Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
Make the filling:
- To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
- Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
- Prior to slicing, you may wish to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.
Notes
- Freeze the pie for at least 4 hours or overnight to ensure the filling is fully set.
- Allow the pie to rest at room temperature for 15 minutes before slicing to soften the filling slightly for easier cutting.
- Store the pie covered in the freezer for up to one month to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 159kcal | 8% |
| Carbohydrates | 22g | 7% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 3g | 18% |
| Cholesterol | 17mg | 6% |
| Sodium | 55mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 15g | 30% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.4
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