Pumpkin Ice Cream Pie PT20M https://img2.recipesrun.com/201907/2019/0821/55/4/163190/300x200x90.jpg If you have ever been intimidated by traditional pumpkin pie, don’t love pumpkin pie, simply want a hassle-free dessert OR a DELICIOUS dessert, then this Pumpkin Ice Cream Pie is for you! I was expecting to like this ice cream pie, but I LOVED this ice cream pie – and so did everyone else. Even the non-pumpkin pie lovers. This Pumpkin Ice Cream Pie looks every bit as impressive as traditional pumpkin pie, but requires minimal effort and tastes fabulous! It is refreshing yet rich at the same time bursting with pumpkin goodness. 8 servings Ingredients: Salt 1/4 tsp. Ground cinnamon, optional 1/4 tsp. Vanilla extract oil 1 tsp. Corn syrup, optional 4 oz. Semi-sweet baking chocolate, chopped 1/3 cup Heavy cream 1 tbsp. Unsalted butter 1/4 tsp. Salt 1/4 cup Packed brown sugar 1/2 cup Roughly chopped pecans 1/2 cup Butter, softened 1 cup Flour 1/4 tsp. Salt 1/2 tsp. Ground ginger, ground nutmeg 3/4 tsp. Ground cinnamon 1/2 cup Packed brown sugar 1 cup Pure pumpkin 1 Vanilla ice cream, softened
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    Pumpkin Ice Cream Pie

    3.7

    ( By jiafei )

    If you have ever been intimidated by traditional pumpkin pie, don’t love pumpkin pie, simply want a hassle-free dessert OR a DELICIOUS dessert, then this Pumpkin Ice Cream Pie is for you! I was expecting to like this ice cream pie, but I LOVED this ice cream pie – and so did everyone else. Even the non-pumpkin pie lovers. This Pumpkin Ice Cream Pie looks every bit as impressive as traditional pumpkin pie, but requires minimal effort and tastes fabulous! It is refreshing yet rich at the same time bursting with pumpkin goodness.
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    Pumpkin Ice Cream Pie
      01 Information
      • Grade easy
      • Serving 8 servings
      • Calorie 642 Kcal
      • Prep Time 10 Mins
      • Cook Time 10 Mins
      • Total Time 20 Mins
      02 Ingredients
      • Cinnamon Chocolate Sauce
        • Salt
        • 1/4 tsp. Ground cinnamon, optional
        • 1/4 tsp. Vanilla extract oil
        • 1 tsp. Corn syrup, optional
        • 4 oz. Semi-sweet baking chocolate, chopped
        • 1/3 cup Heavy cream
        • 1 tbsp. Unsalted butter
      • Cookie Crumble Crust
        • 1/4 tsp. Salt
        • 1/4 cup Packed brown sugar
        • 1/2 cup Roughly chopped pecans
        • 1/2 cup Butter, softened
        • 1 cup Flour
      • Ice Cream Filling
        • 1/4 tsp. Salt
        • 1/2 tsp. Ground ginger, ground nutmeg
        • 3/4 tsp. Ground cinnamon
        • 1/2 cup Packed brown sugar
        • 1 cup Pure pumpkin
        • 1 Vanilla ice cream, softened
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      03 Method
      • Step 1
        Crust: Mix all of the Cookie Crumble ingredients then spread evenly over a foil-lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden. Break up the baked Cookie Crumble. 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 the crust.
      • Step 2
        Ice Cream Filling: 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, double wrap in plastic wrap then wraps in foil to avoid freezer burn.
      • Step 3
        Chocolate Sauce: Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once the 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 the pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.
      04 Author
      jiafei jiafei
      126 Recipes

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