Pumpkin Ice Cream Pie
An easy pie made with canned pumpkin and ice cream.
Servings 8
Ingredients
- 1 ½ cups graham cracker crumbs from 1 sleeve
- 5 tablespoons granulated sugar
- Pinch of salt
- 6 ½ tablespoons unsalted butter melted
- 4 cups good quality vanilla ice cream**
- ⅔ cup pumpkin not pie filling
- 3 ½ tablespoons tightly packed brown sugar
- 1 teaspoon pumpkin pie spice
- ¼ teaspoon cinnamon
- 3 cups sweetened whipped cream or whipped topping
- Caramel sundae sauce for garnish
Instructions
- Preheat oven to 350 degrees F.
- In a food processor, process graham crackers to make 1 ½ cups. Add sugar, salt and melted butter and pulse until mixed. Press into bottom and up sides of a 9 inch glass pie dish. Set on a cookie sheet and bake for 7 minutes. Let cool completely.
- To make the filling, allow the ice cream to soften at room temperature. While it's softening, combine the pumpkin, brown sugar and spices in a small saucepan. Heat over medium just until mixture gets very hot (the point is to dissolve the brown sugar somewhat). Let cool to room temperature.
- In a large bowl, stir together the softened ice cream and the pumpkin mixture. Transfer to the cooled graham crust and put in the freezer for 3 hours or until solid. Spread sweetened whipped cream over top and return to freezer for another hour or long enough to freeze the whipped cream.
- Before serving, allow pie to sit at room temperature for about 10 to 15 minutes to soften. I like to set it on a dishtowel soaked with hot water to help loosen the crust from the pie dish. While pie sits, drizzle with caramel sauce.
Notes
I haven't tested this with low fat or slow churned ice cream, but based on past experience, I would recommend sticking with full fat ice cream. Sometimes the low fat times have an icy texture when thawed and re-frozen. You don't have to use a super premium brand, though. I just don't recommend low fat for this one.