How to Make Ice Cream Pumpkin Pie

This crowd-pleasing make-ahead dessert is perfect for Thanksgiving. But it will also be a hit on a hot summer's day.  

This recipe for Ice Cream Pumpkin Pie is a deliciously cool sweet treat that will wow even Thanksgiving pie purists. So level-up your classic slice of pumpkin pie by adding chocolate chip and pumpkin ice cream to the mix.

If you want to impress your friends and family with a homemade pie, look no further than this super-easy, delicious dessert. There's no crust to roll out, and the filling is literally just ice cream, pumpkin, and a little sugar. To make the job even easier, let the kids help pat in the crust and spread the ice cream.

Ingredients

2 Tbs. sugar

1 tsp. cinnamon

18 graham cracker rectangles

1/2 cup (1 stick) unsalted butter, melted

1 pint chocolate chip ice cream, softened

1 pint vanilla ice cream, softened

1 cup pumpkin puree

Chocolate curls for garnish, optional

Make It

  1. Heat oven to 350 degrees F. Stir together the sugar and cinnamon in a small bowl.
  2. In a food processor, pulse the graham crackers to form fine crumbs. Add the melted butter and 1 tablespoon of the cinnamon-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. 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. Add chocolate curls for garnish if desired.

No matter what time of year you make it, this pie will disappear long before it has a chance to melt.

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