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Ice-Cream Pumpkin Pie

Ice-Cream Pumpkin Pie

Nutrition Facts
  • cal. (kcal) 381
Ice-Cream Pumpkin Pie
  • Prep: 15 mins
  • Freeze: 6 hrs or overnight
  • Bake: 10 mins at 350°F
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by 5 people
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  • 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


  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 Information for Ice-Cream Pumpkin Pie

PER SERVING: 381 cal., 23 g total fat (13 g sat. fat), 96 mg chol., 139 mg sodium, 38 g carb. (2 g fiber), 5 g pro.

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