Pumpkin Ice Cream Pie
A delightful dessert combining pumpkin flavors with the creaminess of ice cream, perfect for gatherings or a cozy night in.
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.
Notes
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. Make sure the ice cream is softened before mixing for a smooth filling. Customize the spices according to your taste and consider toasting the pecans before using them as a garnish.