Description

This Pumpkin Ice Cream Pie is a delightful fusion of creamy pumpkin goodness and warm spices, nestled in a buttery graham cracker crust. Perfect for any seasonal gathering or special occasion, this dessert will impress your friends and family. With its irresistible texture and flavor, it’s like autumn served on a plate!

Ingredients

Scale

1 ½ cups graham cracker crumbs
½ cup unsalted butter (melted)
1 cup pumpkin puree
2 cups heavy whipping cream
¾ cup sugar (adjust to taste)
1 tsp ground cinnamon
¼ tsp ground nutmeg
1 tsp vanilla extract
¼ cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a bowl, mix graham cracker crumbs with melted butter until it resembles wet sand. Press firmly into a 9-inch pie pan.
Bake the crust for about 10 minutes until golden brown. Let it cool completely.
In another bowl, whip heavy cream until soft peaks form. Fold in pumpkin puree, sugar, cinnamon, nutmeg, and vanilla until smooth.
Pour the filling into the cooled crust and sprinkle with pecans if desired.
Cover and freeze for at least 4 hours or until firm.
Serve sliced with a warm knife for clean cuts.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approximately 150g)
Calories: 320
Sugar: 22g
Sodium: 150mg
Fat: 24g
Saturated Fat: 14g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 27g
Fiber: 2g
Protein: 3g
Cholesterol: 80mg

Keywords: For an extra flavor boost, use homemade pumpkin puree. To make it gluten-free, substitute with gluten-free cookies for the crust. For a zesty twist, consider adding crushed ginger snaps to the crust mixture.