Pumpkin Icebox Pie

A cool twist on a classic Fall dessert! Sweet and spicy pumpkin pie transformed to accommodate the ice cream lovers!

Directions


Screen+Shot+2019-09-21+at+6.10.59+PM.jpg

1. Preheat oven to 350 degrees and grease 9” pie plate.

Screen+Shot+2019-09-21+at+6.10.23+PM.jpg

2. In a medium bowl, combine graham cracker crumbs and sugar. Mix until combined.

Screen+Shot+2019-09-21+at+6.10.44+PM.jpg

3. Add the melted butter and mix together with a fork until the mixture has the consistency of wet sand.

Screen+Shot+2019-09-21+at+6.11.29+PM.jpg

4. Pour the graham cracker mixture into the pie plate. Press the graham cracker up the sides and on the bottom until the pie plate is covered evenly.

Screen+Shot+2019-09-21+at+6.17.28+PM.jpg

5. Bake the crust for 10 minutes. Let cool completely before adding filling.

Screen+Shot+2019-09-21+at+6.11.43+PM.jpg

6. In a large bowl, add the ice cream, pumpkin and brown sugar. Beat until smooth and creamy.

Screen+Shot+2019-09-21+at+6.12.39+PM.jpg

7. Add the cinnamon, nutmeg, cloves, ginger and vanilla. Mix until combined.

Screen+Shot+2019-09-21+at+6.13.42+PM.jpg

8. Pour the pumpkin mixture into the pie crust.

Screen+Shot+2019-09-21+at+6.18.03+PM.jpg

9. Place pie in freezer for at least 2 hours.

Screen Shot 2019-09-21 at 6.15.43 PM.jpeg

10. Add the whipped cream topping and sprinkle cinnamon on top. Freeze for another 2 hours before serving.

Pumpkin Icebox Pie

Yield: 8 slices
Author:
prep time: 20 Mcook time: 4 H & 10 Mtotal time: 4 H & 30 M
A cool twist on a classic Fall dessert! Sweet and spicy pumpkin pie transformed to accommodate the ice cream lovers!

ingredients:

  • 1 3/4 cups graham cracker, crushed
  • 1/3 cup sugar
  • 1/2 cup butter, melted
  • 3 cups vanilla bean ice cream well-softened
  • 1 cup pumpkin puree
  • 1/3 cup light brown sugar, packed
  • 1 teaspoon vanilla extract
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 teaspoon ginger
  • 1/2 cup whipped cream (optional)

instructions:

How to cook Pumpkin Icebox Pie

  1. Preheat oven to 350 degrees and grease 9” pie plate.
  2. In a medium bowl, combine graham cracker crumbs and sugar. Mix until combined.
  3. Add the melted butter and mix together with a fork until the mixture has the consistency of wet sand.
  4. Pour the graham cracker mixture into the pie plate. Press the graham cracker up the sides and on the bottom until the pie plate is covered evenly.
  5. Bake the crust for 10 minutes. Let cool completely before adding filling.
  6. In a large bowl, add the ice cream, pumpkin and brown sugar. Beat until smooth and creamy.
  7. Add the cinnamon, nutmeg, cloves, ginger and vanilla. Mix until combined.
  8. Pour the pumpkin mixture into the pie crust.
  9. Place pie in freezer for at least 2 hours.
  10. Add the whipped cream topping and sprinkle cinnamon on top.  Freeze for another 2 hours before serving.

NOTES:

A pre-made graham cracker crust and canned whipped cream can be used in a pinch. Keep pie covered in the freezer until ready to serve. Pie will last a few weeks in the freezer.

Calories

499.17

Fat (grams)

16.36

Sat. Fat (grams)

9.36

Carbs (grams)

46.09

Fiber (grams)

1.91

Net carbs

44.18

Sugar (grams)

33.77

Protein (grams)

2.47

Sodium (milligrams)

199.53

Cholesterol (grams)

40.61
Created using The Recipes Generator