Pumpkin Ice-Cream Pie

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Servings: 6 Difficulty: Advanced
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A creamy, spiced pumpkin dessert with a buttery graham cracker crust and orange sherbet swirl
Pumpkin Ice-Cream Pie recipe image

This Pumpkin Ice-Cream Pie is a festive autumn treat that combines the warm spices of pumpkin pie with the refreshing coolness of frozen dessert. The base is a crisp, buttery graham cracker crust that provides a perfect textural contrast to the smooth filling. By blending solid-pack pumpkin with orange sherbet and vanilla ice cream, you achieve a uniquely bright and creamy flavor profile that cuts through the richness. It’s an effortless no-bake (for the filling) dessert that feels elegant enough for Thanksgiving or holiday gatherings but simple enough for a weeknight treat. Let it freeze until firm for the best slice.

Pumpkin Ice-Cream Pie recipe image
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Pumpkin Ice-Cream Pie

Author: chefs-mate Cooking Method: Cuisine: Courses:
Difficulty: Advanced
Servings: 6 Calories: 124.2

Description

This Pumpkin Ice-Cream Pie is a festive autumn treat that combines the warm spices of pumpkin pie with the refreshing coolness of frozen dessert. The base is a crisp, buttery graham cracker crust that provides a perfect textural contrast to the smooth filling. By blending solid-pack pumpkin with orange sherbet and vanilla ice cream, you achieve a uniquely bright and creamy flavor profile that cuts through the richness. It&# 226;ÂÂs an effortless no-bake (for the filling) dessert that feels elegant enough for Thanksgiving or holiday gatherings but simple enough for a weeknight treat. Let it freeze until firm for the best slice.

Ingredients

Directions

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. Mix butter and graham cracker crumbs in a medium bowl until evenly moistened.
  3. Press mixture firmly over bottom and up sides of a 10-inch deep-dish pie plate.
  4. Bake crust for 8 minutes or until lightly browned.
  5. Cool crust on a wire rack.
  6. In a large bowl, slightly soften the orange sherbet.
  7. Fold in the solid-pack pumpkin just until blended.
  8. Fold in the vanilla ice cream and vanilla extract until combined.
  9. Spoon filling into the cooled crust, swirling the top with a knife for decoration.
  10. Freeze until hard, at least 4 hours.
  11. Whip heavy cream until stiff peaks form.
  12. Pipe whipped cream in a lattice design on the pie or add dollops around the edge.
  13. Garnish with candied orange peel diamonds.
  14. Return to freezer until ready to serve.
  15. Let stand at room temperature for 10 minutes before slicing if not garnished.

Nutrition Facts

Servings 6

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, graham cracker, sherbet, orange, vanilla, holiday, thanksgiving, autumn, fall, frozen dessert, no bake, cream, spiced, dessert, party, garnish, whipped cream, crust
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