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Pumpkin Ice-Cream Pie

Pumpkin Ice-Cream Pie recipe image
This Pumpkin Ice-Cream Pie is the ultimate autumn dessert, combining the warm spices of pumpkin pie with the cool, creamy texture of ice cream. The base is a crisp, cinnamon-spiced graham cracker crust that provides a perfect crunchy contrast to the smooth filling. Made with solid-pack pumpkin puree, vanilla ice cream, and a hint of orange sherbet for brightness, this no-bake pie is rich yet refreshing. It&# 226;ÂÂs an easy make-ahead dessert that freezes beautifully, making it ideal for holiday gatherings, Thanksgiving leftovers, or cozy winter nights. Simply assemble, freeze, and serve with whipped cream for a stunning, homemade treat that feels both nostalgic and elegant.
Cooking Method:
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 6
Calories: 420.6
Dietary: Gluten-free
Description
This Pumpkin Ice-Cream Pie is the ultimate autumn dessert, combining the warm spices of pumpkin pie with the cool, creamy texture of ice cream. The base is a crisp, cinnamon-spiced graham cracker crust that provides a perfect crunchy contrast to the smooth filling. Made with solid-pack pumpkin puree, vanilla ice cream, and a hint of orange sherbet for brightness, this no-bake pie is rich yet refreshing. It&# 226;ÂÂs an easy make-ahead dessert that freezes beautifully, making it ideal for holiday gatherings, Thanksgiving leftovers, or cozy winter nights. Simply assemble, freeze, and serve with whipped cream for a stunning, homemade treat that feels both nostalgic and elegant.
Ingredients
  • 1/3 cup Butter or margarine; at room
  • 2 cup Cinnamon graham-cracker;
Directions
  1. 1
    Preheat oven to 375ðF (190ðC).
  2. 2
    Crush the cinnamon graham crackers into fine crumbs in a food processor or sealed bag.
  3. 3
    Mix the graham cracker crumbs with melted butter or margarine until the mixture resembles wet sand.
  4. 4
    Press the crumb mixture firmly into the bottom and up the sides of a 10-inch deep-dish pie plate.
  5. 5
    Bake the crust for 8 minutes or until lightly browned and fragrant.
  6. 6
    Remove from oven and cool completely on a wire rack.
  7. 7
    In a large bowl, soften the vanilla ice cream and orange sherbet slightly so they are easy to mix.
  8. 8
    Gently fold in the solid-pack pumpkin puree and vanilla extract until just combined; do not overmix to maintain airiness.
  9. 9
    Pour the pumpkin mixture into the cooled crust and spread evenly.
  10. 10
    Cover tightly with plastic wrap and freeze for at least 8 hours, or up to 2 weeks.
  11. 11
    About 10 minutes before serving, let the pie sit at room temperature to soften slightly for slicing.
  12. 12
    Whip heavy cream until stiff peaks form and garnish each slice with a dollop of whipped cream and candied orange peel diamonds if desired.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 420.6kcal
% Daily Value *
Total Fat 15.2g24%
Saturated Fat 4.6g23%
Cholesterol 0.0mg0%
Sodium 217.0mg10%
Total Carbohydrate 97.4g33%
Dietary Fiber 63.6g255%
Sugars 2.7g
Protein 4.9g10%

* 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, no bake, dessert, graham cracker, autumn, frozen, thanksgiving, vanilla, sherbet, whipped cream, easy, make ahead, spiced, creamy, holiday, fall, custard, freezer
Read it online: https://www.chefs-mate.com/recipe/pumpkin-ice-cream-pie/