Pumpkin Ice Cream Pie
Serves 1010 mins prep10 mins cook
The easiest pumpkin pie you'll ever make! Put it on your Thanksgiving menu and save yourself pie-making stress!!
0 servings
What you need
Instructions
Make the crust: -1 Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside. -1 In a large microwave-safe bowl, melt the butter, about 1 minute on high power. -1 Add the graham cracker crumbs, granulated sugar, and stir to combine. -1 Turn mixture out into prepared pie dish, hard packing it with a spatula or your fingers, making sure to extend the mixture up around the sides. -1 Bake for 10 minutes; set aside to cool. While pie cools, make the filling. Make the filling: -1 To a large mixing bowl (same one used for the crust is okay, wipe it down with a paper towel) add the ice cream, pumpkin, brown sugar, vanilla, cinnamon, pumpkin pie spice, and beat with an electric mixer until smooth and combined. -1 Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set. -1 Prior to slicing, you may wish to place pie on counter for about 15 minutes so it’s not as firm. Optionally, top with whipped cream before serving.View original recipe