"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Ice Cream Pumpkin Pie Recipe

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This recipe for Ice Cream Pumpkin Pie, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shanna Lasley
Added: Saturday, October 18, 2008

Category:
Category:

Ingredients:  
Ingredients:  
18 graham cracker boards
1/2 cup unsalted butter, melted
2 tbsp. 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

Directions:
Directions:
Heat oven to 350. In food processor, pulse graham crackers to form fine crumbs. Add butter and 1 tbsp. sugar; pulse to moisten crumbs. Press into bottom and up sides of a 9" deep dish pie plate. Bake for 10 minutes. Remove to a rack; cool completely. Spread the softened chocolate chip ice cream over the bottom of cooled crust. Freeze until hardened, about 3 hours. In a medium sized 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. To serve, garnish with chocolate curls if desired. If frozen overnight, let stand at room temperature for 15 minutes before serving.

 

 

 

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