This pumpkin pie has a buttery, graham cracker crust that’s fast, easy, and the crunchy crumbs are the perfect contrast to the creamy filling. This ice cream pie is comprised of a luscious filling made from ice cream, pure pumpkin, brown sugar, cinnamon, ginger, and nutmeg, all cocooned in a buttery cookie crumble crust and drizzled with cinnamon Chocolate Sauce. It is basically a pumpkin ice cream sundae with a fabulous contrasting crunch that everyone goes crazy for.
The filling is made with one of Breyers new 36 Gluten Free Varieties. They have four versions of vanilla – Natural, French, Extra Creamy, and Homemade. The Extra Creamy sounded good to me and it delivered. It’s definitely very creamy, smooth, and helped create a perfectly creamy pie filling.
- 1 qt. vanilla ice cream softened
- 1 cup pure pumpkin
- 1/2 cup packed brown sugar
- 3/4 teaspoon ground cinnamon
- 1/2 tsp each ground ginger, ground nutmeg
- 1/4 teaspoon salt
Cookie Crumble Crust
- 1 cup flour
- 1/2 cup butter softened
- 1/2 cup roughly chopped pecans
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- Cinnamon Chocolate Sauce
- 1 tablespoon unsalted butter
- 1/3 cup heavy cream
- 4 oz. semi-sweet baking chocolate chopped
- 1 teaspoon corn syrup optional**
- 1/4 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon optional
- pinch of salt
- taking a bite of ice cream pie with vanilla ice cream, pure pumpkin, and chocolate sauce
- Mix all of the Cookie Crumble ingredients together then spread evenly over a foil-lined cookie sheet. Bake at 400 degrees for 10 minutes, or until lightly golden.
- Break up the baked Cookie Crumble. Set aside 3/4 cup to garnish pie. Press remaining crumble firmly into the bottom and up the sides of a lightly greased 9-inch pie pan to create the crust.
Ice Cream Filling
- Mix all of the ingredients for ice cream filling until well blended then spoon over crust. Sprinkle with reserved cookie crumble and cover tightly with plastic wrap.
- Freeze until completely firm, at least 3 hours. If freezing for an extended period of time, double wrap in plastic wrap then wraps in foil to avoid freezer burn.
- Melt butter in heavy cream in a medium saucepan over medium heat, stirring occasionally. Once butter has melted, stir in chocolate until melted and smooth.
- Stir in corn syrup, vanilla, and cinnamon. Remove from heat and cool to room temperature.
- Use immediately or store in an airtight container in the refrigerator for up to 2 weeks. To reuse, heat in the microwave or on the stove.
- Let pie sit out for 10-20 minutes before serving. Garnish with whipped cream if desired and drizzling with chocolate sauce.