Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

4-hour 25-Minute recipe Serves 8
A traditional seasonal favourite re-mastered into a creamy, cool treat. Your family will give it two spoons, way up!
4-hour 25-Minute recipe Serves 8


1 1/3  cups
1/3 cup
1/4 cup
1/2 tsp


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

    Preheat oven to 350°F (180°C). Spray 9" (1 L) pie plate with no-stick cooking spray; set aside.

  • 2

    Combine graham cracker crumbs, margarine and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.

  • 3

    Beat Breyers® Creamery Style™ Natural Vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.

  • 4

    Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.

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Last updated: October 27th, 2020

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