Graham Cracker Crust Pumpkin Ice Cream Pie

This photo originally appeared in FamilyFun Magazine

A sweet cinnamon-sugar graham cracker crust and cold delicious Pumpkin ice cream make this one of the yummiest Fall desserts ever. If you decide to add this pumpkin ice-cream pie to your Thanksgiving feast this year, be ready to watch it disappear quickly!

P.S. You can make this recipe even easier by using a ready made graham cracker crust you buy at the grocery store. (Shhh...)

Ingredients for Homemade Graham Cracker Pie Crust:

1 1/2 cups crushed cinnamon-sugar graham crackers (about 12 whole graham crackers)

4 tablespoons melted butter

Pumpkin Ice-Cream

1 quart vanilla ice cream

1/3 cup sugar

1 teaspoon cinnamon

1/2 teaspoon ginger

1/4 teaspoon nutmeg

1 cup canned pumpkin

Assorted dried fruit (or gummy treats work well too!)


Heat the oven to 350ยบ.

In a 9-inch oven safe pie plate, combine the graham cracker crumbs and melted butter. Crumble the mixture until the butter is evenly distributed.

Then press the graham cracker mixture around the bottom and sides of the pie plate. Bake for 5 minutes, remove from oven and let the crust cool completely.

While you are preparing the crust, let the ice cream soften by letting it sit at room temperature for about 10-15 minutes.

Combine the softened ice cream with sugar, spices, and pumpkin in a large bowl. Mix until the pumpkin and spices are evenly distributed through the ice cream.

Spoon (or pour) the pumpkin ice cream into the cooled crust. Cover with plastic wrap. Freeze for several hours or overnight.

Before serving, kids can decorate the pie with raisins, dried fruit, candy corn etc.

Let the pie sit at room temperature for 10 minutes before slicing. Serves 8.