Pumpkin Ice Cream Pie is a delightful dessert that combines the flavors of fall with the creaminess of ice cream. It’s a perfect treat for gatherings, holidays, or just a cozy night in. With a crunchy graham cracker crust and a smooth, pumpkin-infused ice cream filling, this pie is sure to please everyone.
Why Make This Recipe
This recipe is easy to make and blends classic pumpkin flavors with the cool sweetness of ice cream. It’s a unique twist on traditional pies, making it a standout dessert. Plus, it only requires a few simple ingredients and minimal preparation time, perfect for anyone looking for a delicious yet effortless dessert.
How to Make Pumpkin Ice Cream Pie
Ingredients:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 1 pint vanilla ice cream, softened
- 1 cup pumpkin puree
- 1/3 cup brown sugar, packed
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup whipped cream (store-bought or homemade)
- 1/4 cup caramel sauce (optional)
- Crushed pecans or graham cracker crumbs for garnish (optional)
Directions:
- In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until combined. Press the mixture evenly into a 9-inch pie dish. Freeze the crust for 15 minutes to set.
- In a large bowl, combine softened vanilla ice cream, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves. Mix until smooth. Pour the filling into the prepared crust.
- Cover the pie and freeze for at least 4 hours, or until firm.
- Before serving, top with whipped cream, drizzle with caramel sauce, and sprinkle with crushed pecans or graham cracker crumbs if desired. Slice and serve.
How to Serve Pumpkin Ice Cream Pie
Serve Pumpkin Ice Cream Pie chilled. It’s best to cut slices while the pie is still frozen, but let it sit for a few minutes at room temperature for easier slicing. Enjoy it as it is, or with extra whipped cream and a drizzle of caramel sauce for an even more indulgent treat.
How to Store Pumpkin Ice Cream Pie
Store any leftovers in the freezer. Keep it covered tightly with plastic wrap or in an airtight container to prevent freezer burn. It should stay good for about a week, but the sooner you enjoy it, the better!
Tips to Make Pumpkin Ice Cream Pie
- Make sure the ice cream is softened before mixing. This will help create a smooth filling.
- Customize the spices according to your taste. If you love cinnamon, feel free to add a bit more.
- For a nutty flavor, toast the pecans before using them as a garnish.
Variation
You can use other ice cream flavors, like cinnamon or caramel, to mix things up. For a chocolate twist, consider adding chocolate chips or a chocolate syrup drizzle.
FAQs
1. Can I make Pumpkin Ice Cream Pie in advance?
Yes! Pumpkin Ice Cream Pie can be made up to a day ahead of time. Just keep it in the freezer until you are ready to serve.
2. Can I use homemade ice cream?
Absolutely! Homemade ice cream can add a personal touch to this recipe and can be tailored to your flavor preferences.
3. Is Pumpkin Ice Cream Pie gluten-free?
To make it gluten-free, use gluten-free graham cracker crumbs or an alternative crust, like crushed nuts or a gluten-free cookie crust.
Enjoy making and sharing your delicious Pumpkin Ice Cream Pie!
Pumpkin Ice Cream Pie
Ingredients
For the crust
- 1.5 cups graham cracker crumbs
- 0.25 cups granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling
- 1 pint vanilla ice cream, softened
- 1 cup pumpkin puree
- 0.33 cups brown sugar, packed
- 1 teaspoon ground cinnamon
- 0.5 teaspoon ground nutmeg
- 0.25 teaspoon ground ginger
- 0.25 teaspoon ground cloves
For the toppings
- 1 cup whipped cream (store-bought or homemade)
- 0.25 cup caramel sauce (optional)
- crushed pecans or graham cracker crumbs for garnish (optional)
Instructions
Preparation of the crust
- In a medium bowl, mix together graham cracker crumbs, granulated sugar, and melted butter until combined.
- Press the mixture evenly into a 9-inch pie dish.
- Freeze the crust for 15 minutes to set.
Preparation of the filling
- In a large bowl, combine softened vanilla ice cream, pumpkin puree, brown sugar, cinnamon, nutmeg, ginger, and cloves.
- Mix until smooth.
Assembling the pie
- Pour the filling into the prepared crust.
- Cover the pie and freeze for at least 4 hours, or until firm.
Serving
- Before serving, top with whipped cream, drizzle with caramel sauce, and sprinkle with crushed pecans or graham cracker crumbs if desired.
- Slice and serve.