Ice-Cream Pumpkin Pie
From: Family CircleThis 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.
Ingredients
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
Directions
1. Heat oven to 350 degrees F.
2. 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.
3. Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.
4. Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours.
5. 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.
6. 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 Facts
Calories 381, Total Fat 23 g, Saturated Fat 13 g, Cholesterol 96 mg, Sodium 139 mg, Carbohydrate 38 g, Fiber 2 g, Protein 5 g.
Percent Daily Values are based on a 2,000 calorie diet
Percent Daily Values are based on a 2,000 calorie diet
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