Ice-Cream Pumpkin Pie

This frosty treat features two ice cream layers--chocolate chip and pumpkin. It's a novel approach for a Thanksgiving pie or a refreshing dessert on a summer night.

Recipe from Family Circle
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  • 18 graham cracker boards
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons cinnamon sugar
  • 1 pint chocolate chip ice cream, softened
  • 1 pint vanilla ice cream, softened
  • 1 cup solid pack pumpkin
  • Chocolate curls for garnish, optional
Heat oven to 350 degrees F.
In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate.
Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.
Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours.
In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight.
To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8 servings.

nutrition information

Per Serving: cal. (kcal) 381, Fat, total (g) 23, chol. (mg) 96, sat. fat (g) 13, carb. (g) 38, fiber (g) 2, pro. (g) 5, sodium (mg) 139, Percent Daily Values are based on a 2,000 calorie diet
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