Best 7 Luscious Pumpkin Ice Cream Pie Recipes

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Summer is reaching its peak and we're enjoying the last of the warm weather before the cool breeze of fall ushers in the holiday season. With the start of the pumpkin spice latte season just around the corner, now is the perfect time to enjoy everyone's favorite gourd in a refreshing and delicious way. This luscious pumpkin ice cream pie is the perfect dessert to cool you off on a hot day and get you excited for the upcoming festivities.

Let's cook with our recipes!

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

Although it looks like you fussed, this pretty layered pie is easy to assemble with convenient canned pumpkin, store-bought candy bars and a prepared crust. "This make-ahead dessert is delicious any time of year," reports Suzanne McKinley of Lyons, Georgia.

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 8 servings.

Number Of Ingredients 7

3 Heath candy bars (1.4 ounces each), crushed, divided
3 cups vanilla ice cream, softened, divided
1 chocolate crumb crust (9 inches)
1/2 cup canned pumpkin
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg

Steps:

  • Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.

Nutrition Facts : Calories 247 calories, Fat 12g fat (5g saturated fat), Cholesterol 23mg cholesterol, Sodium 154mg sodium, Carbohydrate 34g carbohydrate (22g sugars, Fiber 1g fiber), Protein 3g protein.

GRANDMA'S PUMPKIN ICE CREAM PIE



Grandma's Pumpkin Ice Cream Pie image

My grandma's treasured recipe for a delicious, easy dessert, perfect for early fall. Garnish with sliced pecans and swirl on a few loose graham cracker crumbs and top with whipped cream, if desired.

Provided by Valetta Gale Cannon

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h10m

Yield 8

Number Of Ingredients 8

1 cup canned pumpkin
½ cup brown sugar
½ teaspoon salt
½ teaspoon ground cinnamon
¼ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 quart vanilla ice cream, softened
1 (9 inch) prepared graham cracker crust

Steps:

  • Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
  • Cover and freeze until firm, about 2 hours.

Nutrition Facts : Calories 343.9 calories, Carbohydrate 51.2 g, Cholesterol 29 mg, Fat 14.8 g, Fiber 1.9 g, Protein 3.9 g, SaturatedFat 6.1 g, Sodium 446.4 mg, Sugar 39.8 g

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

Pumpkin Ice Cream Pie is a creamy, crowd pleasing favorite that takes minutes to whip up and is the easiest, stress-free pumpkin pie for the holidays that you can make and freeze a week in advance!

Provided by Jen

Categories     Dessert

Time 20m

Number Of Ingredients 18

1 qt. vanilla ice cream (softened)
1 cup pure pumpkin
1/2 cup packed brown sugar
3/4 teaspoon ground cinnamon
1/2 tsp EACH ground ginger, ground nutmeg
1/4 teaspoon salt
1 cup flour
1/2 cup butter (softened)
1/2 cup roughly chopped pecans
1/4 cup packed brown sugar
1/4 teaspoon salt
1 tablespoon unsalted butter
1/3 cup heavy cream
4 oz. semi-sweet baking chocolate (chopped)
1 teaspoon corn syrup (optional**)
1/4 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
pinch of salt

Steps:

  • Mix all of the Cookie Crumble ingredients together then spread evenly over a foil lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden.
  • While the baked Cookie Crumble is still warm, break it up into small crumbles. 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 crust; set aside.
  • 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 of time, double wrap in plastic wrap then wrap in foil to avoid freezer burn.
  • Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once 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 pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.

PUMPKIN ICE CREAM PIE



Pumpkin Ice Cream Pie image

The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!

Provided by Averie Sunshine

Categories     Ice Cream & Frozen Treats

Time 4h20m

Number Of Ingredients 10

1/3 cup unsalted butter, melted (about 5 1/2 tablespoons)
1 1/3 cups graham cracker crumbs
1/4 cup granulated sugar
3 cups Breyers Vanilla Ice Cream (they have a few varieties, including GF)
1 cup pumpkin puree
1/3 cup light brown sugar, packed
1 teaspoon vanilla extract
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
whipped cream or whipped topping for serving, optional

Steps:

  • Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
  • In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
  • Add the graham cracker crumbs, granulated sugar, and stir to combine.
  • Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides.
  • Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
  • To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
  • Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
  • Prior to slicing, you may wish to place pie on counter for about 15 minutes so it's not as firm. Optionally, top with whipped cream before serving.

Nutrition Facts : Calories 159 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 17 milligrams cholesterol, Fat 8 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 55 milligrams sodium, Sugar 15 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat

NO-CHURN PUMPKIN PIE ICE CREAM



No-Churn Pumpkin Pie Ice Cream image

All the dreamy ingredients of pumpkin pie (even the crust!) are frozen into an ultra-creamy ice-cream treat that doesn't require an ice cream maker or any churning.

Provided by Food Network Kitchen

Categories     dessert

Time 3h45m

Yield 6 to 8 servings

Number Of Ingredients 8

1 store-bought frozen pie shell
1 teaspoon granulated sugar
1/4 teaspoon ground cinnamon
One 15-ounce can pumpkin pie filling
One 14-ounce can sweetened condensed milk (about 1 cup)
Pinch fine salt
2 cups cold heavy cream
Caramel sauce, for drizzling

Steps:

  • Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
  • Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
  • Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

LUSCIOUS PUMPKIN PIE



Luscious Pumpkin Pie image

Number Of Ingredients 6

1 egg white
1 teaspoon water
1 Keebler® Ready Crust® shortbread or graham cracker pie crust
2 eggs, slightly beaten
1 1/2 cups canned pumpkins pie mix
2/3 cup low-fat vanilla yogurt

Steps:

  • 1. In small bowl beat together egg white and water. Brush bottom and sides of crust with egg white mixture. Place on baking sheet. Bake at 375°F for 5 minutes.2. In large bowl stir together eggs, pumpkin pie mix and yogurt. Pour into crust.3. Bake on baking sheet at 375°F for 50 to 55 minutes or unitl knife inserted in center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 2 hours or until thoroughly chilled.4. Garnish as desired. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves

LUSCIOUS PUMPKIN ICE CREAM PIE



Luscious Pumpkin Ice Cream Pie image

This pumpkin pie has a cookie crust, vanilla ice cream and pumpkin. It's served with whipped cream and chocolate curls. Yum!

Provided by ANDROMEDA050456

Categories     Ice Cream Pie

Time 1h50m

Yield 8

Number Of Ingredients 11

50 vanilla wafer cookies
½ cup walnuts
¼ cup butter, melted
2 tablespoons maple syrup
1 quart vanilla ice cream, softened
1 cup canned pumpkin puree
2 teaspoons pumpkin pie spice
¾ cup heavy cream
2 tablespoons granulated sugar
4 tablespoons shortening
⅔ cup semisweet chocolate chips

Steps:

  • In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
  • In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
  • Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
  • In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
  • Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie

Nutrition Facts : Calories 647.1 calories, Carbohydrate 61.8 g, Cholesterol 74.9 mg, Fat 44.2 g, Fiber 3.9 g, Protein 6.7 g, SaturatedFat 19.7 g, Sodium 220.6 mg, Sugar 29 g

Tips:

  • Use fresh pumpkin purée. This will give your pie a richer flavor and a smoother texture. To make your own pumpkin purée, simply roast a pumpkin until tender, then scoop out the flesh and blend it until smooth.
  • Don't overmix the ice cream. Overmixing will make the ice cream tough. Mix it just until the ingredients are combined.
  • Chill the ice cream before serving. This will help it to firm up and scoop more easily.
  • Use a variety of spices. Pumpkin pie spice is a classic, but you can also add other spices like cinnamon, nutmeg, and ginger to taste.
  • Get creative with your toppings. Whipped cream, caramel sauce, and chopped nuts are all delicious toppings for pumpkin ice cream pie.

Conclusion:

Pumpkin ice cream pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its creamy texture, rich flavor, and variety of toppings, it's sure to be a hit with everyone who tries it. So next time you're looking for a special dessert, give pumpkin ice cream pie a try!

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