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| This photo originally appeared in FamilyFun Magazine |
My favorite Thanksgiving dessert is pumpkin pie with whipped cream. But I know not everyone is a fan of pumpkin. I get it. But almost everyone loves ice cream. Maybe even pumpkin ice cream.
This easy pumpkin ice cream pie is so delicious, it just might make all your guests and family happy (because it just wouldn't be Thanksgiving without pumpkin somewhere in the mix.) I bet even the most non-loving pumpkin pie person at the table will want to at least try a slice!
Mouth-Watering Pumpkin Ice Cream Pie Recipe
Homemade Graham Cracker Pie Crust
1 1/2 cups crushed cinnamon-sugar graham crackers (about 12 whole graham crackers)
4 tablespoons melted butter
P.S. You can make this recipe even easier by using a ready made graham cracker crust you buy at the grocery store. (Shhh...)
Pumpkin Ice-Cream
1 quart vanilla ice cream
1/3 cup sugar
1 teaspoon cinnamon
1/2 teaspoon ginger
1/4 teaspoon nutmeg
1 cup canned pumpkin
Assorted dried fruit (or gummy treats work well too!)
Directions:
Heat oven to 350ยบ.
In a 9-inch oven safe pie plate, combine the graham cracker crumbs and melted butter. Crumble the mixture until the butter is evenly distributed.
Then press the graham cracker mixture around the bottom and sides of the pie plate. Bake for 5 minutes, remove from oven and let the crust cool completely.
While you are preparing the crust, let the ice cream soften by letting it sit at room temperature for about 10-15 minutes.
Combine the softened ice cream with sugar, spices, and pumpkin in a large bowl. Mix until the pumpkin and spices are evenly distributed through the ice cream.
Spoon (or pour) the pumpkin ice cream into the cooled crust. Cover with plastic wrap.
Freeze the pie for several hours or overnight.
Let the pie sit at room temperature for 10 minutes before slicing.
And even though this easy pie dessert is perfect as is, you can make it even more tempting if you like by topping it with raisins, dried fruit, candy corn, pecans, and of course, whipped cream!!
Let the pie sit at room temperature for 10 minutes before slicing. Serves 8.
In a 9-inch oven safe pie plate, combine the graham cracker crumbs and melted butter. Crumble the mixture until the butter is evenly distributed.
Then press the graham cracker mixture around the bottom and sides of the pie plate. Bake for 5 minutes, remove from oven and let the crust cool completely.
While you are preparing the crust, let the ice cream soften by letting it sit at room temperature for about 10-15 minutes.
Combine the softened ice cream with sugar, spices, and pumpkin in a large bowl. Mix until the pumpkin and spices are evenly distributed through the ice cream.
Spoon (or pour) the pumpkin ice cream into the cooled crust. Cover with plastic wrap.
Freeze the pie for several hours or overnight.
Let the pie sit at room temperature for 10 minutes before slicing.
And even though this easy pie dessert is perfect as is, you can make it even more tempting if you like by topping it with raisins, dried fruit, candy corn, pecans, and of course, whipped cream!!
Let the pie sit at room temperature for 10 minutes before slicing. Serves 8.