Description

Pumpkin Ice Cream Pie is a delightful fusion of creamy pumpkin filling and crunchy graham cracker crust, perfect for any festive occasion. This easy-to-make dessert captures the essence of fall with its warm spices and sweet vanilla notes, delivering an experience that will leave your guests asking for seconds. Whether it’s Thanksgiving or a cozy gathering, this pie is sure to impress!

Ingredients

Scale

1 (9-inch) graham cracker crust
1 cup canned pumpkin puree
1 cup heavy whipping cream, chilled
1/2 cup granulated sugar
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1 tsp vanilla extract
1/2 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C). If using a homemade crust, combine crushed graham crackers with melted butter and press into a pie dish. Bake for about 8 minutes until golden.
In a mixing bowl, whip the chilled heavy cream until soft peaks form, setting aside half for topping.
In another bowl, mix pumpkin puree, sugar, cinnamon, nutmeg, and vanilla extract until smooth.
Gently fold half of the whipped cream into the pumpkin mixture until blended.
Pour the mixture into the cooled crust and smooth out evenly. Top with remaining whipped cream or pecans if desired.
Freeze for at least four hours or overnight before serving.

Prep Time: 30 minutes
Cook Time: 8 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 135g)
Calories: 320
Sugar: 22g
Sodium: 150mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 34g
Fiber: 1g
Protein: 3g
Cholesterol: 60mg

Keywords: For added flavor, mix crushed ginger cookies into your graham cracker crust. Experiment with different ice cream flavors like maple or vanilla for a unique twist.