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Pumpkin pie and vanilla ice cream are two of the most beloved desserts of all. What better way to celebrate the fall season than fusing them together?
Something New for the Holidays
Do you ever get bored of the same old desserts every Thanksgiving? Unfortunately, changing things up can be tricky when it comes to the holidays. People look forward to these foods every year.
But with two classic favorites like pumpkin pie and ice cream, you can add something exciting to this year’s Thanksgiving dinner without ruffling any feathers!
After all, what kid is going to complain about pumpkin pie and ice cream all rolled up together? This ice cream pumpkin pie recipe is a home run!
Plus, another great thing about this dessert is that it doesn’t require any baking! On a day like Thanksgiving, one less thing in the oven is never a bad thing.
Let’s see what makes this ice cream pumpkin pie recipe so great!
Layers of Yummy
Whoever thought of this pie thought of everything. The hardest part of a no-bake pie is the crust.
That’s what makes a graham cracker crust the perfect choice. Freezing it makes it hard enough to keep its shape, and the spices in the graham cracker go together with the pumpkin perfectly.
Nobody can argue with a layer of vanilla ice cream. I recommend springing for Breyer’s Vanilla Bean (or some other top brand). The extra spice of the vanilla bean will be an extra compliment to your pie filling.
Finally, you have the pumpkin pie filling. It’s mixed with whipped cream so it’s nice and smooth, and two teaspoons of pumpkin pie spice add lots of flavor.
Everything in this pie comes together for layer after layer of frozen goodness.
If you’ve got the time to bake, there’s another way to make this ice cream pumpkin pie, and you hardly have to change the recipe at all.
Instead of a graham cracker crust, use a traditional 9-inch pie crust. Store bought or homemade, it doesn’t matter.
Since we’re going to be baking, let’s preheat the oven to 425°. Put the ice cream near the stove so it will soften faster.
Instead of whipped cream, use three eggs to make a traditional custard. Mix the softened ice cream into the pumpkin pie filling and mix well.
Once your pie is set up, put it in the oven and bake for 15 minutes. Reduce the temperature to 350° and bake for another 45 minutes. Because of the ice cream, this recipe takes a little longer to set than most pumpkin pies.
This is such a versatile dessert. Whether you’re looking for something cold and refreshing or a more traditional pumpkin pie with a flavorful twist, you can’t go wrong with ice cream pumpkin pie!Print
- 1 package (9 ounces) prepared graham cracker pie crust
- 1 pint vanilla ice cream softened
- 1 can (16 ounces) pumpkin
- 1 cup whipped cream
- ¾ cup sugar
- 2 teaspoons pumpkin pie spice
- ½ teaspoon salt
- Fill pie crust with ice cream; freeze until solid.
- In medium bowl, combine pumpkin, whipped cream, sugar, pumpkin pie spice and salt.
- Spoon mixture over frozen layer of ice cream in crust; freeze until solid.
- To serve, remove pie from freezer and place in refrigerator one hour before serving. Slice and serve with additional whipped cream, if desired.