Pumpkin Ice Cream Pie
easy no-bake dessert
Equipment
- 1 Standing mixer
- 1 10" pie pan
Ingredients
Graham Cracker Crust
- 1 1/2 cups graham cracker crumbs (about 13-14 sheets)
- 3 Tablespoons packed light brown sugar
- 7 Tablespoons melted butter
Pie Filling
- 1 1/2 quarts vanilla ice cream, softened
- 1 cup pumpkin puree
- 1/3 cup light brown sugar
- 3/4 teaspoon cinnamon
- 3/4 teaspoon sea salt
- 1/4 teaspoon nutmeg
- 2 cups whipped topping
- Optional garnish: chopped pecans, shaved chocolate
Instructions
Graham Cracker Crust
- Use a food processor OR place the cracker sheets into a large, clear food storage bag and use the back of a spoon to crush them into tiny crumbs.
- Pour the crumbs into a large bowl and mix in the sugar.
- Add the melted butter and mix with a fork until well-combined.
- Put the crumbs into the 10” pie pan and press firmly into the bottom of the pan and up the sides, smoothing the edges when bottom and sides are covered.
- Set aside.
Pie Filling
- Combine ice cream, pumpkin, brown sugar, cinnamon, sea salt, and nutmeg in a large mixing bowl and place in freezer.
- Stir the freezer mixture with a large spoon every ten minutes until it begins to stiffen, about 30 minutes.
- Remove pumpkin mixture from freezer and scoop it evenly into the graham cracker crust.
- Cover and place into freezer for two hours.
- Remove and serve with whipped topping and/or optional garnishes before it melts.
- Yum!