Ice-Cream Pumpkin Pie

This frosty treat features two ice cream layers--chocolate chip and pumpkin. It's a novel approach for a Thanksgiving pie or a refreshing dessert on a summer night.

Ice-Cream Pumpkin Pie
Prep 15 mins Freeze 6 hrs or overnight Bake 350°F 10 mins


  • 18 graham cracker boards
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons cinnamon sugar
  • 1 pint chocolate chip ice cream, softened
  • 1 pint vanilla ice cream, softened
  • 1 cup solid pack pumpkin
  • Chocolate curls for garnish, optional

Make It

1. Heat oven to 350 degrees F.

2. In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate.

3. Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.

4. Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours.

5. In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight.

6. To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8 servings.

Nutrition Facts

Amount Per Serving: cal. (kcal): 381, Fat, total (g): 23, chol. (mg): 96, sat. fat (g): 13, carb. (g): 38, fiber (g): 2, pro. (g): 5, sodium (mg): 139, Percent Daily Values are based on a 2,000 calorie diet.