Pumpkin Spice Ice Cream Pie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8 to 10
 
Creamy, light and full flavored, this Pumpkin Spice Ice Cream Pie combines all of our favorite fall flavors including warm spices, ginger and sweet caramel sauce to make this a fabulous fall dessert for any celebration! It's the perfect make-ahead and freeze dessert this season!
Ingredients
  • 1 + ½ cups heavy cream
  • 1 cup whole milk
  • ½ cup sugar
  • 1 tsp. ground cinnamon
  • 2 tsp. ground pumpkin pie spice
  • ⅛ tsp. salt
  • ½ tsp. vanilla extract
  • 1 cup Pumpkin Puree (I used Libby's Pure Pumpkin)
For Pie Crust:
  • 1 + ½ cups of Ginger Snaps Crumbs (30 ginger snaps cookies)
  • 1 cup graham cracker crumbs,
  • ¼ cup packed light brown sugar
  • 6 Tbsp. butter - melted
  • cooking spray
Topping:
  • ½ cup of caramel sauce (store bought)
Instructions
  1. In a medium pot, add whipping cream, milk, sugar, spices and salt.
  2. Heat over medium heat, stirring occasionally until sugar has dissolved and bubbles form around the edge of pot.
  3. Remove from heat. Stir in the vanilla and pumpkin puree.
  4. Pour into a bowl and refrigerate until the mixture is cold. About 3 hours, or overnight is best.
  5. Pour into an ice cream maker and freeze according to the manufacturer’s instructions.
  6. Meanwhile make the pie crust.
For Pie Crust:
  1. Preheat oven to 300 F degrees. Lightly spray cooking spray on 8 or 9-inch spring form pan. Set aside.
  2. Finely crush the cookies or use an electric mini chopper to finely crush them. Transfer to a small mixing bowl. Add the brown sugar and melted butter. Stir to combine. Transfer to a 9-inch or 10-inch spring form pie pan. Using the bottom of a measuring cup to lightly pat the crumb mixture on the bottom of the pan and slightly up (about 1-inch) the sides.
  3. Bake in the oven for 8 minutes. Do not over bake pie crust. Remove and set aside to cool.
When Ice Cream is ready:
  1. Spoon pumpkin spice ice cream into the ginger pie crust. Using the back of the spoon, gently smooth the layer of ice cream on the bottom of crust evenly. Place the pie into the freezer for it to harden for about 20 minutes before topping with caramel sauce.
Caramel Topping:
  1. If the caramel sauce is too soft, refrigerate or even freeze for about 30 minutes to harden. This is make it easier to work with.
  2. When caramel sauce is ready, spoon some into a pastry bag or into a ziploc bag.
  3. If using a ziploc bag, cut a tiny slit in the corner, add the caramel sauce and gently squeeze the bag to drizzle across the pumpkin ice cream pie. You can get creative here and drizzle any design on top to your preference.
  4. Cover with foil wrap and freeze for at least 2 hours before serving.
  5. When ready to serve, remove pie from freezer and open the spring form pan and place the ice cream pie onto a serving plate. Allow the pie to defrost on dessert table for about 15 to 20 minutes before slicing. Slice into serving size and serve with a side of whipped cream.
  6. Yields: 8 to 10 slices
Notes
Make it ahead 1 week and freeze!
Recipe by 2 Sisters Recipes by Anna and Liz at https://2sistersrecipes.com/pumpkin-spice-ice-cream-pie/