Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

4-hour 45-Minute recipe Serves 8
A traditional seasonal favourite re-mastered into a creamy, cool treat. Your family will give it two spoons, way up!

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.
4-hour 45-Minute recipe Serves 8


Prep: 15-minute | Cook: 10-minute
  • 1

    Position rack in centre of oven, then preheat to 350°F. Spray a 9-in pie plate with non-stick cooking spray.

  • 2

    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.

  • 3

    Bake 10 minutes. Transfer to a rack to cool completely, then freeze until ready to use.

  • 4

    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.

  • 5

    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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