Ice Cream Pumpkin Pie (AKA the only recipe blog I will ever write)

About 15 years ago my mom made a special ice cream pumpkin pie for Thanksgiving. This dish was delectable: graham cracker crust; vanilla ice cream; creamy, spicy pumpkin filling. Heavenly.14628149_10155521796564657_1637372832_n

The recipe must have come from one of those Kraft monthly recipe leaflets and since then we have never found the original recipe again. Years went by without this pie from heaven and I suppose we forgot about it. At some point, like a flash of flavor lightning, we remembered the ice cream pumpkin pie. Unfortunately, we couldn’t find any recipes for this particular, albeit super easy, form. Most of the recipes I’ve found online have been to make pumpkin ice cream and to craft a pie in that way.

Accordingly, for my first and likely last recipe blog, I give to you, my Ice Cream Pumpkin Pie recipe.


  • 24 graham crackers or 1 1/2 C graham cracker crumbs
  • 3 T sugar
  • 1/3 C butter, melted
  • 2 C vanilla ice cream or frozen yogurt, softened
  • 1 can pumpkin (either with or without spices, you can add accordingly to taste)
  • 500 mL whipping cream of choice
  • cinnamon, nutmeg, clove to taste
  • vanilla to taste


  1. Measure out your ice cream in a bowl and set aside. You may like to use more than 2 cups depending on your tastes.
  2. Preheat oven to 350. Crush up your graham crackers or measure the 1 1/2 cups of  graham crumbs. Add the 3 T sugar and the melted butter. Combine and press into greased 9-inch pie plate. Bake ten minutes.
  3. Add your ice cream to your crust. Smooth out. Place in freezer to chill. The ice cream will need to be completely hard again before your can add the next layer so allow plenty of time to freeze.
  4. Whip up your whipped cream. (I didn’t use the full 500 mL, although you may like to do so depending on your tastes.)
  5. Blend your pumpkin with the whipped cream and your cinnamon, nutmeg and cloves (and whatever other pumpkin spices you like), and vanilla to taste. I prefer a spicier, pumpkin-ier flavour so I use less whipped cream than you may like.
  6. Ensure your ice cream layer has frozen and then add your pumpkin mixture on top. Allow several hours to freeze before serving. Before cutting, remove from freezer for about 15 minutes to allow easier cutting.



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