Dessertscarlsbadcravings
Pumpkin Ice Cream Pie
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!
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 10 min🔥 Cook: 10 min👤 Jen📖 carlsbadcravings
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pan
- saucepan
- stove
- microwave
📝 Preparation Steps
1
Crust
2
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.
3
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.
4
Ice Cream Filling
5
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.
6
Chocolate Sauce
7
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.
corn syrup (optional**)1 teaspoon
8
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.
9
Serve
10
Let pie sit out for ⏱️ 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.
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