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Pumpkin Ice-Cream Pie

Pumpkin Ice-Cream Pie
6 votes, 4.33 avg. rating (85% score)
by in Nov 2012
Pumpkin Ice-Cream PiePhoto/Art by Heath Robbins

Total Time: 30

Yield: 10 servings

This is for all the non-bakers out there who still have to come up with dessert. Here's a pie that requires hardly any actual baking, but has all the flavor of traditional pie: Just make a gingersnap crust and mix up a filling of vanilla ice cream, pumpkin puree, and spices.

For the crust:

Ingredients:

  • 1-1/2 cups ground gingersnaps (from a 10-ounce bag)
  • 4-1/2 tablespoons salted butter, melted

Instructions:

Preheat oven to 350°. First, make the crust: Stir together gingersnap crumbs and butter; then press crumbs firmly into a 9-inch deep-dish pie plate so that they go all the way up the sides. Bake until edges are golden-brown, 10 to 15 minutes. Let cool.

For the filling:

Ingredients:

  • 3 pints good-quality vanilla ice cream
  • 2-1/2 cups pumpkin puree (not pumpkin-pie filling)
  • 1 teaspoon vanilla extract
  • 1-1/2 teaspoons ground ginger
  • 1-1/2 teaspoons ground cinnamon
  • 1/2 teaspoon allspice
  • 1/4 teaspoon table salt

Instructions:

Then make the filling: Remove ice cream from freezer and let sit at room temperature 15 minutes. Meanwhile, combine pumpkin purée, vanilla extract, spices, and salt in a small saucepan over medium heat. Cook, stirring often, 8 minutes.

Put ice cream in the bowl of a standing mixer (or, if using a hand-held mixer, in a large bowl). Add hot pumpkin mixture and mix on low speed, increasing speed as mixture softens. Mix until evenly blended. Pour mixture into crust and spread with spatula. Freeze at least 90 minutes, or until ready to serve.

For the Topping:

Ingredients:

  • 1 cup sour cream
  • 1-1/2 tablespoons maple syrup
  • Garnish: Pecan halves

Instructions:

About 30 minutes before serving, remove pie from freezer. In a small bowl, stir together sour cream and maple syrup. Just before serving, spread topping over pie in pretty swirls and decorate with pecans.

Updated Monday, October 8th, 2012

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One Response to Pumpkin Ice-Cream Pie

  1. Kim Peters November 11, 2013 at 12:49 pm #

    I made this for Thanksgiving and Christmas last year and it was tremendous. The second pie was actually better than the first. I used the Archway ginger snaps with the crystalized sugar on top and instead of the sour cream and maple topping I just used extra crushed cookies and everyone loved it. Better quality ice cream does make a difference too. This is a great recipe!

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