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.
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.
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
- Heat oven to 350 degrees F. Stir together the sugar and cinnamon in a small bowl.
- 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.
- Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.
- 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.