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Pumpkin Ice Cream Pie

Breyers® Pumpkin Ice Cream Pie

Try Pumpkin Ice Cream Pie with Breyers® Ice Cream! It's a cool twist on the classic dessert and is perfect for a Thanksgiving feast! 

  • Prep time

    15 min

  • Cook time

    0 min

  • Makes

    8 servings

  • FreezeTime

    240 min 

Ingredients

  • 1 1/3 cups graham cracker crumbs
  • 1/3 cup butter, melted
  • 1/4 cup granulated sugar
  • 3 cups Breyers® Homemade Vanilla Ice Cream
  • 1 cup canned pumpkin
  • 1/3 cup firmly packed light brown sugar
  • 1/2 tsp. ground cinnamon

  1. 23
Title 23
Calories from Fat 320.0
Total Fat 15.0 g
Saturated Fat 6.0 g
Trans Fat 0.0 g
Cholesterol 30.0 mg
Sodium 190.0 mg
Total Carbs 43.0 g
Dietary Fiber 1.0 g
Sugars 32.0 g
Protein 4.0 g
Calcium 10.0 %
Iron 6.0 %

Directions

  1. Preheat oven to 350°. Spray 9-inch pie plate with no-stick cooking spray; set aside.

  2. Combine graham cracker crumbs, butter, and granulated sugar in bowl; press into bottom and up sides of prepared pie plate. Bake 10 minutes. Cool on wire rack, then freeze until ready to use.

  3. Beat Breyers® Homemade Vanilla Ice Cream in bowl with electric mixer on low speed, just until softened. Beat in remaining ingredients until smooth. Turn into prepared crust and freeze 4 hours or overnight.

  4. Let stand 20 minutes before serving. Garnish, if desired, with whipped cream and additional cinnamon.

Pumpkin Ice Cream Pie
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