01 October, 2016

Pumpkin Ice Cream Pie | Family Fun



Pumpkin Ice Cream Pie
Makes about 8 servings
Crust 
1.5 cups crushed cinnamon-sugar graham crackers, about 12 whole graham crackers 
4 Tbsp melted butter 

Filling 
1 quart vanilla ice cream 
1/3 cup sugar 
1 tsp ground cinnamon 
1/2 tsp ground ginger 
1/4 tsp ground nutmeg 
1 cup canned pumpkin purée

Optional garnish
Assorted dried fruit for jack-'o-lantern face (e.g., figs, papaya and dates cut into triangles for the eyes and nose and into squares for the teeth)



Pumpkin Ice Cream Pie Directions
Get ready
Assemble ingredients and equipment.

Preheat oven to 350ºF. 


Prepare the crust
In a 9-inch pie plate, mix the graham cracker crumbs and melted butter. Using your fingers, crumble the mixture until the butter is evenly distributed. Then press it around the bottom and up the sides of the pie plate. 

Bake crust in preheated oven for five (5) minutes; then, cool completely.


Prepare the filling
Remove ice cream from freezer and let sit at room temperature for fifteen (15) minutes. Then, spoon it into a large mixing bowl, breaking apart any large pieces.

In a second bowl, combine the sugar, spices, and pumpkin purée; stir well. Add pumpkin purée mixture to the ice cream and mash until it is evenly distributed throughout the ice cream.


Assemble pie and freeze overnight
Spoon (or pour) the pumpkin ice cream into the cooled crust. Cover pie with plastic wrap and then, either place in a one-gallon freezer bag or wrap tightly in heavy-duty aluminum foil. 

Freeze overnight.


Garnish and serve
Let the pie sit at room temperature for ten (10) minutes before slicing and serving.

If desired before serving, decorate the pie with an assortment of dried fruit to create a colorful jack-o'-lantern face (sample photo below). Cut figs, dried papaya, and dates into triangles for the eyes and nose and into squares for the teeth. 





Pumpkin Ice Cream Pie Notes








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