Luscious Pumpkin Ice Cream Pie Recipes

PUMPKIN ICE CREAM PIE

Steps:

• Combine two-thirds of the crushed candy bars and 2 cups ice cream. Spoon into crust; freeze for 1 hour or until firm. , In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream. Spoon over ice cream layer in crust. Sprinkle with remaining crushed candy bars. Cover and freeze for 8 hours or up to 2 months. , Remove from the freezer 10-15 minutes before serving.

GRANDMA'S PUMPKIN ICE CREAM PIE

Steps:

• Combine pumpkin, brown sugar, salt, cinnamon, ginger, and nutmeg in a bowl. Stir into ice cream. Spoon into the prepared crust.
• Cover and freeze until firm, about 2 hours.

PUMPKIN ICE CREAM PIE

Steps:

• Mix all of the Cookie Crumble ingredients together then spread evenly over a foil lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden.
• While the baked Cookie Crumble is still warm, break it up into small crumbles. Set aside 3/4 cup to garnish pie. Press remaining crumble firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to create crust; set aside.
• Mix all of the ingredients for ice cream filling until well blended then spoon over crust. Sprinkle with reserved cookie crumble and cover tightly with plastic wrap. Freeze until completely firm, at least 3 hours (may freeze for days-weeks ahead of time). If freezing for an extended period of time, double wrap in plastic wrap then wrap in foil to avoid freezer burn.
• Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once butter has melted, stir in chocolate until melted and smooth. Stir in corn syrup, vanilla and cinnamon. Remove from heat and cool to room temperature.
• Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove.
• Let pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.

PUMPKIN ICE CREAM PIE

Steps:

• Preheat oven to 350F and spray a 9-inch pie dish with cooking spray; set aside.
• In a large microwave-safe bowl, melt the butter, about 1 minute on high power.
• Add the graham cracker crumbs, granulated sugar, and stir to combine.
• 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.
• Bake for 10 minutes; set aside to cool. While pie cools, make the filling.
• 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.
• Pour filling into crust and place in the freezer to chill for at least 4+ hours (overnight is fine) or until set.
• 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.

NO-CHURN PUMPKIN PIE ICE CREAM

Steps:

• Put a 9-by-5-by-3-inch loaf pan in the freezer to chill. Preheat the oven to 375 degrees F. Sprinkle the pie shell with the sugar and cinnamon and bake until the crust is golden brown, 12 to 14 minutes. Set aside to cool, then crumble.
• Meanwhile, whisk together the pumpkin pie filling, condensed milk and salt in a large bowl and set aside.
• Whip the cream with an electric mixer on medium-high until firm peaks form, about 2 minutes. Fold 1 cup of the whipped cream into the condensed milk mixture with a rubber spatula until combined, then fold the lightened mixture into the whipped cream until well blended. Pour half of the ice cream into the chilled loaf pan and layer all but 1 cup of the pie crust over it. Top with the remaining ice cream. Cover with plastic wrap and freeze until solid and scoopable, about 3 hours or up to overnight. Serve with a drizzle of caramel sauce and the reserved pie crust.

LUSCIOUS PUMPKIN PIE

Steps:

• 1. In small bowl beat together egg white and water. Brush bottom and sides of crust with egg white mixture. Place on baking sheet. Bake at 375°F for 5 minutes.2. In large bowl stir together eggs, pumpkin pie mix and yogurt. Pour into crust.3. Bake on baking sheet at 375°F for 50 to 55 minutes or unitl knife inserted in center comes out clean. Cool on wire rack for 1 hour. Refrigerate at least 2 hours or until thoroughly chilled.4. Garnish as desired. Store in refrigerator.

LUSCIOUS PUMPKIN ICE CREAM PIE

Steps:

• In a blender or food processor, blend the vanilla wafer cookies and walnuts into fine crumbs. Transfer to a 9 inch pie pan. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the pie pan to create a crust. Chill 10 minutes in the freezer.
• In a large bowl, blend the vanilla ice cream, pumpkin and pumpkin pie spice. Spoon into the pie crust. Smooth top with a spatula. Chill 1 hour in the freezer, or until firm.
• Before serving pie, place the heavy cream and granulated sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a pastry bag with a star tip and pipe around the edge of the pie.
• In a small saucepan over low heat, melt shortening and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes, or until firm.
• Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie