Pumpkin Ice Cream Pie

Cookie Madness

Ready in: 250 minutes
Prep Time: 10 minutes
Cook Time: 240 minutes
Servings: 8

Ingredients

  • 3 1/2 tablespoons tightly packed brown sugar
    Baking
  • Caramel sundae sauce for garnish
    Nut butters, Jams, and Honey;Frozen;Baking
  • 1/4 teaspoon cinnamon
    Spices and Seasonings
  • 1 1/2 cups graham cracker crumbs (from 1 sleeve)
    Sweet Snacks;Baking
  • 5 tablespoons granulated sugar
    Baking
  • 2/3 cup pumpkin, not pie filling
    Produce
  • 1 teaspoon pumpkin pie spice
    Spices and Seasonings
  • Pinch of salt
    Spices and Seasonings
  • 6 1/2 tablespoons unsalted butter, melted
    Milk, Eggs, Other Dairy
  • 4 cups good quality vanilla ice cream**
    Frozen
  • 3 cups sweetened whipped cream or whipped topping
    Milk, Eggs, Other Dairy

Steps

  • Preheat oven to 350 degrees F.In a food processor, process graham crackers to make 1 1/2 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.

Nutrition

  • Calories: 501.26  cal  (25.06%)
  • Fat: 21.83  g  (33.58%)
  • Saturated Fat: 13.81  g  (86.29%)
  • Carbohydrates: 74.08  g  (24.69%)
  • Sugar: 37.14  g  (41.26%)
  • Cholesterol: 54.46  mg  (18.15%)
  • Sodium: 324.32  mg  (14.1%)
  • Protein: 5.07  g  (10.14%)
  • Vitamin A: 1442.69  IU  (28.85%)
  • Vitamin B2: 0.28  mg  (16.22%)
  • Calcium: 149.62  mg  (14.96%)
  • Phosphorus: 148.26  mg  (14.83%)
  • Potassium: 265.88  mg  (7.6%)
  • Magnesium: 25.54  mg  (6.38%)
  • Vitamin B12: 0.37  µg  (6.15%)
  • Zinc: 0.92  mg  (6.1%)
  • Fiber: 1.48  g  (5.9%)
  • Iron: 0.99  mg  (5.52%)
  • Vitamin B1: 0.08  mg  (5.28%)
  • Vitamin B5: 0.5  mg  (4.95%)
  • Vitamin E: 0.71  mg  (4.74%)
  • Manganese: 0.09  mg  (4.6%)
  • Vitamin B3: 0.79  mg  (3.95%)
  • Folate: 14.19  µg  (3.55%)
  • Vitamin B6: 0.07  mg  (3.41%)
  • Selenium: 2.14  µg  (3.06%)
  • Copper: 0.05  mg  (2.54%)
  • Vitamin D: 0.3  µg  (2.02%)
  • Vitamin K: 2.09  µg  (1.99%)
  • Vitamin C: 1.45  mg  (1.75%)

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