Pumpkin Ice Cream Pie
This pie is a breeze to make—you barely have to turn on the oven! A simple cookie crumb base filled with spiced pumpkin ice cream is all it takes. Serve with extra cinnamon and whipped cream.
Position rack in centre of oven, then preheat to 350°F. Spray a 9-in pie plate with non-stick cooking spray.
Combine graham cracker crumbs, margarine and sugar in a medium bowl. Use your fingertips to mix until combined. Press crumbs into bottom and up sides of prepared pie plate.
Bake 10 minutes. Transfer to a rack to cool completely, then freeze until ready to use.
Beat ice cream in a large bowl, using an electric mixer on low, until just softened. Beat in pumpkin, brown sugar and cinnamon until smooth. Scrape mixture into prepared crust. Freeze, covered, 4 hours or overnight.
To serve, remove pie from freezer 20 minutes before serving. Garnish with whipped cream and more cinnamon, if desired. Serve immediately.
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Last updated: February 9th, 2021
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