Pumpkin Ice Cream Pie!

Looking for a new dessert to try this Thanksgiving?! Give this pumpkin ice cream pie a go! It will satisfy your sweet tooth!

Ingredients

  • 1/3 cup of unsalted butter, melted
  • 1 1/3 cups of graham cracker crumbs
  • 1/4 cup of granulated sugar
  • 3 cups of Breyers Gluten Free Extra Creamy Vanilla, well-softened
  • 1 cup of pumpkin puree
  • 1/3 cup of light brown sugar, packed
  • 1 teaspoon of vanilla extract
  • 1 teaspoon of cinnamon
  • 1 teaspoon of pumpkin pie spice
  • Whipped cream optional

Directions

  1. Preheat the oven to 350 degrees F and spray a 9-inch pie dish with cooking spray-set aside.
  2. In a large microwavable bowl, melt the butter for about 1 minute on high power.
  3. Add the graham cracker crumbs, granulated sugar, and stir to combine.
  4. Turn the mixture out into prepared pie dish, hard packing it with a spatula, making sure to extend the mixture up around the sides.
  5. Bake for 10 minutes-set aside to cool.
  6. While pie cools, make the filling.
  7. To a large mixing bowl, add the ice cream, brown sugar, cinnamon, pumpkin, vanilla, pumpkin pie spice, and beat with an electric mixer until smooth and combined.
  8. Pour filling into crust and place in the freezer to chill for at least 4+ hours.
  9. Place on counter for about 15 minutes so pie is not as firm when served.
  10. Optionally top with whipped cream before serving.

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