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Pumpkin Ice Cream Pie (Recipe)

Pumpkin Ice Cream Pie (Recipe)

 

Just when you thought pumpkin pie couldn’t get any better, along comes this recipe. The original recipe calls for toffee sauce and chocolate-almond bark, but, looking to make things simple, I left it as is. Click on the link on the bottom to find the instructions for those toppings.

Pumpkin Ice Cream Pie

Ingredients:

Crust:

  • 12 Whole graham crackers
  • 1/4 Cup sugar
  • 7 Tablespoons unsalted butter, melted

Filling:

  • 1 Cup pumpkin puree
  • 3/4 Cup packed golden brown sugar
  • 1/4 Cup heavy cream
  • 1 Teaspoon vanilla extract
  • 3/4 Teaspoon ground ginger
  • 3/4 Teaspoon ground cinnamon
  • 3/4 Teaspoon freshly grated nutmeg
  • 3/4 Teaspoon ground allspice
  • 1/4 Teaspoon salt
  • 2 Quarts vanilla ice cream

Instructions:
1. Make crust. Preheat oven to 350 degrees F. In a food processor, grind graham crackers well. Add sugar and continue processing. Add melted butter and process again. Press crust, evenly distributing, into a 10-inch glass pie dish. Bake for about 12 minutes, until the crust is light brown around the edges. Cool fully.
2. Make filling. In a medium bowl, add pumpkin, brown sugar, heavy cream, vanilla, ginger, cinnamon, nutmeg, allspice and salt. Whisk well. Microwave ice cream in 10 second intervals, until slightly softened. Measure out 1 cup of ice cream, cover, and freeze; use it for another use. Transfer remaining ice cream to a large bowl. Add pumpkin mixture to ice cream, quickly fold it in until evenly distributed; if the ice cream starts to melt, freeze for a few minutes, or until nearly firm. Cover the pie with plastic and freeze for at least 6 hours, or until the pie is firm.

Recipe Adapted From: Epicurious.

More Recipes:
Pumpkin Mulled Wine
Pumpkin Salted Caramels
Fall Veggie Pot Pie with Rosemary Biscuit Crust

Read more: All recipes, Desserts, Food, Halloween, Holidays, Life, New Year, Other Holidays, Thanksgiving, , , , ,

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Katie Waldeck

Katie is a freelance writer focused on pets, food and women’s issues. A Chicago native and longtime resident of the Pacific Northwest, Katie now lives in Oakland, California.

83 comments

+ add your own
11:58PM PDT on Apr 29, 2014

This info you provided in the blog that was really unique I love it!!! shave ice flower cups

5:18PM PST on Mar 5, 2014

LOVE ice cream!!!!

3:07PM PDT on Oct 31, 2013

Thanks.

1:39AM PDT on Oct 23, 2013

Interesting, but I'll stick to my roast or mashed pumpkin. Thanks.

7:14PM PDT on Oct 22, 2013

Sounds so yummy, thanks.

5:56PM PDT on Oct 22, 2013

ty

10:29AM PDT on Oct 22, 2013

I've made a similar recipe before and oh my it is scrumptious.

8:48AM PDT on Oct 22, 2013

would be nice to have pumpkins available year round

7:31AM PDT on Oct 22, 2013

Thanks for sharing

5:26AM PDT on Oct 22, 2013

Thank you Katie, for Sharing this!

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