Ice-Cream Pumpkin Pie (for picky-kids)

Prep: 15 mins
Freeze: 6 hrs or overnight
Bake: 10 mins 350°F 
Ice-Cream Pumpkin Pie

  • 18 graham cracker boards
  • 1/2 cup (1 stick) unsalted butter, melted
  • 2 tablespoons cinnamon sugar
  • 1 pint chocolate chip ice cream, softened
  • 1 pint vanilla ice cream, softened
  • 1 cup solid pack pumpkin
  • Chocolate curls for garnish, optional

Make It

1. Heat oven to 350 degrees F.

2. In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tablespoon of the sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9-inch deep-dish pie plate.

3. Bake at 350 degrees F for 10 minutes. Remove to a rack; cool completely.

4. Spread the softened chocolate chip ice cream over the bottom of the cooled crust. Freeze until hardened, about 3 hours.

5. In a medium-size bowl, mix together the vanilla ice cream, pumpkin and remaining tablespoon of cinnamon sugar. Spread over the top of the frozen chocolate chip layer. Freeze 3 hours or overnight.

6. To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving. Makes 8 servings.

nutrition facts
  • Calories(kcal)381
  • Protein(gm)5
  • Carbohydrate(gm)38
  • Fat, total(gm)23
  • Cholesterol(mg)96
  • Saturated fat(gm)13
  • Dietary Fiber, total(gm)2
  • Sodium(mg)139
  • Percent Daily Values are based on a 2,000 calorie diet



Categories: Uncategorized | 1 Comment

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One thought on “Ice-Cream Pumpkin Pie (for picky-kids)

  1. This one looks delicious for kids and adults. I like the ice cream addition.

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