Ice Cream Pumpkin Pie Recipe

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This recipe for Ice Cream Pumpkin Pie is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:	Category: Everything Pumpkin

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 350º. 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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Ice Cream Pumpkin Pie Recipe

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