Forget apple pie – this autumn, let's talk about a dessert that's both incredibly delicious and refreshingly cool: Pumpkin Ice Cream Pie! This easy recipe delivers a creamy, spiced pumpkin filling nestled in a buttery, homemade crust, creating the ultimate fall treat. Perfect for Thanksgiving, a cozy night in, or any occasion calling for a delightful homemade dessert, this pumpkin ice cream pie is sure to become a family favorite. It's one of those quick dinner ideas that elevates any meal!
Ingredients:
For the Crust:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, chilled and cubed
- ¼ cup ice water
For the Filling:
- 2 cups vanilla ice cream, slightly softened
- 1 (15 ounce) can pumpkin puree
- ½ cup heavy cream
- ½ cup granulated sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon ground nutmeg
- Pinch of salt
Instructions:
Making the Crust:
- Combine dry ingredients: In a large bowl, whisk together the flour and salt.
- Cut in butter: Add the chilled butter cubes and use a pastry blender or your fingertips to cut the butter into the flour until the mixture resembles coarse crumbs.
- Add water: Gradually add the ice water, mixing until the dough just comes together. Don't overmix!
- Chill the dough: Form the dough into a disc, wrap it in plastic wrap, and chill for at least 30 minutes.
- Roll and bake: Preheat your oven to 375°F (190°C). On a lightly floured surface, roll out the chilled dough into a 12-inch circle. Carefully transfer the dough to a 9-inch pie plate. Trim and crimp the edges. Prick the bottom of the crust with a fork.
- Blind bake (optional): For a crispier crust, line the crust with parchment paper and fill with pie weights or dried beans. Bake for 15 minutes. Remove the weights and parchment paper and bake for another 5-7 minutes, or until lightly golden.
Making the Filling:
- Soften the ice cream: Let the ice cream sit at room temperature for about 10-15 minutes to soften slightly. This will make it easier to mix.
- Combine ingredients: In a large bowl, combine the softened ice cream, pumpkin puree, heavy cream, sugar, cinnamon, ginger, cloves, nutmeg, and salt.
- Mix well: Beat with an electric mixer until smooth and creamy.
- Pour into crust: Pour the pumpkin ice cream mixture into the prepared pie crust.
- Freeze: Cover the pie and freeze for at least 4 hours, or preferably overnight, to allow it to set completely.
Serving Your Pumpkin Ice Cream Pie:
Let the pie sit at room temperature for about 10-15 minutes before serving to slightly soften. Garnish with whipped cream, a sprinkle of cinnamon, or candied pecans for an extra touch of deliciousness.
Tips and Variations:
- For a richer flavor: Use full-fat heavy cream and high-quality vanilla ice cream.
- Make it ahead: This pie can be made a day or two in advance, making it perfect for meal prepping or holiday gatherings.
- Spice it up: Add a pinch of cayenne pepper for a warm kick.
- Add some crunch: Fold in chopped pecans or walnuts to the filling for added texture.
- Gingersnap crust: Use gingersnap cookies for a unique twist on the crust!
Nutritional Information (per serving, approximate):
This will vary depending on the specific ingredients used. For a more precise calculation, use a nutritional calculator with your exact ingredient details. Generally, expect a moderate calorie count, with a good source of fat and some sugar.
This pumpkin ice cream pie is a fantastic example of how delicious and easy healthy meals can be. Enjoy this simple yet impressive dessert!