Pumpkin Ice-Cream Pie

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Difficulty: Advanced
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A creamy, spiced pumpkin dessert with a crunchy graham cracker crust, perfect for autumn gatherings.
Pumpkin Ice-Cream Pie recipe image

This Pumpkin Ice-Cream Pie is a nostalgic favorite that blends the warmth of fall spices with the cool smoothness of vanilla ice cream and orange sherbet. The crust, made from buttery graham cracker crumbs, provides a satisfying crunch that contrasts beautifully with the soft, frozen filling. The combination of pumpkin puree, orange sherbet, and vanilla creates a complex, sweet-tart flavor profile that feels both comforting and sophisticated. It’s an effortless no-bake dessert (aside from the crust) that comes together quickly, making it ideal for potlucks, family dinners, or holiday celebrations. Serve it slightly thawed for the best texture, garnished with whipped cream and candied orange peel for a festive touch.

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Pumpkin Ice-Cream Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Calories: 124.2

Description

This Pumpkin Ice-Cream Pie is a nostalgic favorite that blends the warmth of fall spices with the cool smoothness of vanilla ice cream and orange sherbet. The crust, made from buttery graham cracker crumbs, provides a satisfying crunch that contrasts beautifully with the soft, frozen filling. The combination of pumpkin puree, orange sherbet, and vanilla creates a complex, sweet-tart flavor profile that feels both comforting and sophisticated. It&# 226;ÂÂs an effortless no-bake dessert (aside from the crust) that comes together quickly, making it ideal for potlucks, family dinners, or holiday celebrations. Serve it slightly thawed for the best texture, garnished with whipped cream and candied orange peel for a festive touch.

Ingredients

Directions

  1. Preheat oven to 375 degrees F (191ðC).
  2. In a medium bowl, mix the softened butter with graham cracker crumbs until the crumbs are evenly moistened.
  3. Press the crumb mixture firmly over the bottom and up the sides of a 10-inch deep-dish pie plate.
  4. Bake the crust for 8 minutes or until lightly browned.
  5. Remove from oven and cool completely on a wire rack.
  6. While the crust cools, soften the orange sherbet, pumpkin puree, and vanilla ice cream slightly at room temperature.
  7. In a large bowl, fold the pumpkin puree into the orange sherbet until just blended.
  8. Gently fold in the vanilla ice cream and vanilla extract until the mixture is uniform and smooth.
  9. Spoon the filling into the cooled crust, swirling the top gently for a decorative effect.
  10. Cover and freeze the pie until firm, at least 4 hours or overnight.
  11. About 10 minutes before serving, remove the pie from the freezer to allow it to soften slightly.
  12. Garnish with dollops of stiffly whipped cream and candied orange peel diamonds.
  13. Slice and serve immediately, returning any leftovers to the freezer.

Nutrition Facts

Amount Per Serving
Calories 124.2kcal
% Daily Value *
Total Fat 13.8g22%
Saturated Fat 4.4g23%
Cholesterol 0.0mg0%
Sodium 205.0mg9%
Total Carbohydrate 0.2g1%
Dietary Fiber 0.0g0%
Sugars 0.0g
Protein 0.1g1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: pumpkin, ice cream, pie, dessert, graham cracker, sherbet, orange, vanilla, no-bake, autumn, fall, freezer, whipped cream, cinnamon, easy, party, holiday, creamy, spiced
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