Frosty Pumpkin Ice Cream Pie (Oamc)

Submitted by barefootmommawv

"A twist to an all time favorite. A make-a-head treat. ***Note*** Great for OAMC. This recipe is easily doubled and freezes well. If properly wrapped this will keep 6-8 weeks in the freezer."

 

• Ready In: 6hrs 10mins
• Ingredients: 12
• Serves: 8

ingredients

• 1 9 inch gramham cracker crust

• 1 1⁄2 cups graham cracker crumbs (22 squares)
• 1⁄2 cup melted butter
• 1⁄4 cup granulated sugar

• Filling

• 1 cup canned pumpkin or 1 cup mashed cooked pumpkin
• 1⁄2 cup brown sugar
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon cinnamon
• 1⁄2 teaspoon ginger
• 1 quart vanilla ice cream
• 1⁄3 cup chopped nuts (optional)

• Topping

• 4 tablespoons caramel topping (optional)
• Cool Whip (optional)

directions

1. To prepare crust:

2. Combine graham cracker crumbs with melted butter and sugar.Reserve about 3/4 cup of this mixture for topping. Press remaining crumb mixture firmly into buttered 9 inch pie plate. Chill 45 minutes before filling.

3. To prepare filling:

4. Mix together the pumpkin, brown sugar, salt and spices. Stir ice cream to soften; then fold into pumpkin mixture. Pour into prepared crust. Combine reserved graham cracker crumbs with chopped nuts; sprinkle nut mixture over pie filling and freeze until needed.
5. When ready to serve add additional toppings carmel and whipped topping.

Reviews

[DrGaellon]

I always pre-bake graham crusts; this one had a little too much butter for that and the sides slumped. I was able to press them back up with the side of a metal measuring cup while it was still hot. The crust eventually solidified rock hard; it was very difficult to eat with just a fork. Next time, I might forgo the pre-bake. We used recipe #102281 as the filling and skipped the topping.

 

[Priceless1]

Great! I cheated and used a premade crust. I used pumpkin pie spice instead of the mixture and decreased the sugar. Thanks for the recipe !

 

[LilPinkieJ]

What's not to like? I used some of the roasted pumpkin that we had leftover from Halloween, which we had frozen in vacuum sealed bags. I did not use the optional nuts, but I think that this would have worked well with pecans. Really great dessert treat and will make again. Made and Reviewed for 123 hit Wonders Tag - Thanks! :)

 

[Qmeg5858]

This is absolutely delicious. I used fresh pumpkin puree, and it came out beautifully. Thanks for a great OMAC recipe!

 

[wvscrapqueen]

Very easy and very tasty. Due to canned pumpkin sizes and ice cream sizes in the US, it was simpler to double the recipe to use up entire containers, which I did. I also used aluminum cupcake holders to make individual servings. From a double batch, I got 4 dozen cupcake sized servings. Great recipe!