Pumpkin Ice Cream Pie

By jiafei

8 Person

20 Minutes

642 Calories

If you have ever been intimidated by traditional pumpkin pie, don’t love pumpkin pie, simply want a hassle-free dessert OR a DELICIOUS dessert, then this Pumpkin Ice Cream Pie is for you! I was expecting to like this ice cream pie, but I LOVED this ice cream pie – and so did everyone else. Even the non-pumpkin pie lovers. This Pumpkin Ice Cream Pie looks every bit as impressive as traditional pumpkin pie, but requires minimal effort and tastes fabulous! It is refreshing yet rich at the same time bursting with pumpkin goodness.

Ingredients

Cinnamon Chocolate Sauce

Salt
1/4 tsp. Ground cinnamon, optional
1/4 tsp. Vanilla extract oil
1 tsp. Corn syrup, optional
4 oz. Semi-sweet baking chocolate, chopped
1/3 cup Heavy cream
1 tbsp. Unsalted butter

Cookie Crumble Crust

1/4 tsp. Salt
1/4 cup Packed brown sugar
1/2 cup Roughly chopped pecans
1/2 cup Butter, softened
1 cup Flour

Ice Cream Filling

1/4 tsp. Salt
1/2 tsp. Ground ginger, ground nutmeg
3/4 tsp. Ground cinnamon
1/2 cup Packed brown sugar
1 cup Pure pumpkin
1 Vanilla ice cream, softened

Method

01

Crust: Mix all of the Cookie Crumble ingredients then spread evenly over a foil-lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden. Break up the baked Cookie Crumble. Set aside 3/4 cup to garnish pie. Press remaining crumble firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to create the crust.
02

Ice Cream Filling: Mix all of the ingredients for ice cream filling until well blended then spoon over crust. Sprinkle with reserved cookie crumble and cover tightly with plastic wrap. Freeze until completely firm, at least 3 hours (may freeze for days-weeks ahead of time). If freezing for an extended period, double wrap in plastic wrap then wraps in foil to avoid freezer burn.
03

Chocolate Sauce: Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once the butter has melted, stir in chocolate until melted and smooth. Stir in corn syrup, vanilla, and cinnamon. Remove from heat and cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove. Let the pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.

Related Tags

Pumpkin Ice Cream Pie

5.0

( By jiafei )

01 Information

Grade easy
Serving 8 servings
Calorie 642 Kcal
Prep Time 10 Mins
Cook Time 10 Mins
Total Time 20 Mins

02 Ingredients

Cinnamon Chocolate Sauce

Salt

1/4 tsp. Ground cinnamon, optional

1/4 tsp. Vanilla extract oil

1 tsp. Corn syrup, optional

4 oz. Semi-sweet baking chocolate, chopped

1/3 cup Heavy cream

1 tbsp. Unsalted butter

Cookie Crumble Crust

1/4 tsp. Salt

1/4 cup Packed brown sugar

1/2 cup Roughly chopped pecans

1/2 cup Butter, softened

1 cup Flour

Ice Cream Filling

1/4 tsp. Salt

1/2 tsp. Ground ginger, ground nutmeg

3/4 tsp. Ground cinnamon

1/2 cup Packed brown sugar

1 cup Pure pumpkin

1 Vanilla ice cream, softened

03 Method

Step 1

Crust: Mix all of the Cookie Crumble ingredients then spread evenly over a foil-lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden. Break up the baked Cookie Crumble. Set aside 3/4 cup to garnish pie. Press remaining crumble firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to create the crust.

Step 2

Ice Cream Filling: Mix all of the ingredients for ice cream filling until well blended then spoon over crust. Sprinkle with reserved cookie crumble and cover tightly with plastic wrap. Freeze until completely firm, at least 3 hours (may freeze for days-weeks ahead of time). If freezing for an extended period, double wrap in plastic wrap then wraps in foil to avoid freezer burn.

Step 3

Chocolate Sauce: Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once the butter has melted, stir in chocolate until melted and smooth. Stir in corn syrup, vanilla, and cinnamon. Remove from heat and cool to room temperature. Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove. Let the pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.

04 Author