Pumpkin Caramel Ice Cream Pie
Yield: 6-9 servings
Cook Time: 20 minutes
Tips: Ginger snap cookie crumbs may be used instead of graham cracker crumbs, if desired. To easily crush graham crackers, place crackers in a plastic bag and roll with a rolling pin while holding the opening of the bag closed. (This contains the crumbs and allows you to easily pour them into a bowl.)
Suggestion: If desired, pie may be topped with dollops of whipped cream and 2 tablespoons of toffee candy pieces or toasted pumpkin seeds.
Pumpkin Caramel Ice Cream Pie is great to serve for Thanksgiving, Christmas or any holiday or occasion (such as picnics and parties), but serving this refreshing pumpkin ice cream pie is an especially great and delicious way to cool down on a warm day! This easy ice cream pumpkin pie recipe requires no baking (with the exception of the graham cracker crust that takes only about 5 minutes). (Note: If you enjoy the flavor of gingersnap cookies, you can use gingersnap cookie crumbs
instead of graham cracker crumbs.) Once the graham cracker pie crust has been baked, a layer of homemade caramel sauce is poured into the crust to create a delicious caramel layer. The caramel-topped pie crust is briefly chilled in the freezer, then a layer of vanilla ice cream (you can use your choice of vanilla bean ice cream, french vanilla ice cream or regular vanilla ice cream) is spread over the top of the caramel layer. Back into the freezer it goes, while you prepare the easy pumpkin and vanilla ice cream mixture (flavored with cinnamon, nutmeg and allspice). The pumpkin and ice cream mixture is spread over the top of the vanilla ice cream layer, and the pie is returned to the freezer until firm (about 4-6 hours). When you're ready to serve this Pumpkin Caramel Ice Cream Pie, simply place it in the refrigerator for about 15 minutes until soft enough to slice. Serve drizzled with more caramel sauce, and if you wish, dollops of whipped cream, toffee candy bits and/or toasted pumpkin seeds, and you're good to go! This cold and refreshing pumpkin ice cream pie can be made in advance and frozen up to one week until it's ready to be served.
Recipe▼
Ingredients
- Graham Cracker Pie Crust
- 2 tablespoons granulated sugar
- 1 1/4 cup graham cracker crumbs
- 1/4 cup (1/2 stick) butter, melted
- Caramel Sauce
- 1 1/2 cups granulated sugar
- 1 cup water
- 3/4 cup whipping cream
- Pie
- 3 1/2 cups vanilla ice cream, divided (or 2 14-oz. cartons vanilla ice cream)
- 1 cup canned pumpkin
- 1/4 teaspoon nutmeg
- 1/4 teaspoon allspice
- 1 teaspoon ground cinnamon
Directions
Graham Cracker Pie Crust
Preheat oven to 350° F.
Butter (or spray with non-stick spray) a 10-inch metal pie pan and set aside. In a medium mixing bowl, mix graham cracker crumbs, sugar and melted butter with a fork until fully combined. (See "Tips" above for an easy way to crush graham crackers.) Pour mixture into pie pan and gently press over the bottom and up the sides of the pie pan. Place in oven and bake until golden brown (about 5 minutes). Set aside.
Caramel Sauce
Add sugar and water to a medium saucepan. Cook without stirring over high heat until it turns to a light amber (or caramel) color (about 20 minutes). (Note: Sugar will quickly dissolve.) Once it turns to to a light amber color, immediately remove from heat and slowly whisk in whipping cream (pouring too quickly could cause very hot splattering). Once thoroughy combined, pour caramel sauce into a heat-proof bowl and set aside.
Pie
Pour half of the caramel into the pie pan, tilting pan to allow it to spread evenly over the bottom and up the sides of the crust. Place pie crust with caramel in the freezer and chill for about 20 minutes. Place remaining caramel in a covered container in the refrigerator until pie is ready to serve.
During last 5 minutes of freezing the pie crust with caramel sauce, place 1 3/4 cup of ice cream (or one 14-oz. carton) in a bowl and allow to soften at room temperature for 3-5 minutes. Using a handheld mixer (or electric mixer), beat until smooth (about 15-20 seconds). Texture should be similar to soft-serve ice cream.
Remove pie crust from freezer and quickly spread softened ice cream over caramel layer. Return pie pan to freezer again, making sure it sits level and is not tilted (so no spills occur). Allow to sit in freezer for another 20 minutes.
5 minutes before removing pie pan with caramel and ice cream from freezer, place remaining 1 3/4 cups (or 14-oz. carton) of ice cream in a bowl (or electric mixer bowl) to soften at room temperature for 3-5 minutes. Add pumpkin and spices and blend until blended and smooth (about 15-20 seconds).
Remove pie from freezer and quickly (and carefully) spoon pumpkin-flavored ice cream over vanilla ice cream, smoothing with a rounded knife or other flat utensil. Return pie to freezer and freeze until firm (4-6 hours) - again, making sure it sits level.
Just before serving, allow pie to soften in refrigerator for about 10-15 minutes. To slice, use a warm knife. (Tip: To warm knife, place under warm running water, then dry with a towel).
Briefly re-warm remaining caramel sauce just until slightly runny (either in microwave for 10-15 seconds or in a sauce pan on stovetop over low-medium heat for 1 minute or so) and drizzle over the top of each individual serving of pie. (If entire pie will be eaten in one sitting, caramel may be drizzled over entire pie).
Toppings (optional)
Top with dollops of whipped cream and broken toffee candy pieces or toasted pumpkin seeds. May be stored in freezer for up to one week.
