Chris’s Pumpkin Ice Cream Pie

Ah, autumn in Florida: the temperature creeps below 95, people start pairing cotton scarves with their tank tops, and the leaves are just as green and lush as ever.

While everyone else looks forward to sunset-hued piles of leaves crackling under their feet, we look forward to Pumpkin Spice Lattes, cinnamon brooms and apple pie-scented candles. As my friend Ashleigh put it, “since we don’t get to experience the change in seasons, we look forward to seasonal products to usher them in.”

That’s why Chris’s refreshing take on pumpkin pie is so perfect for the Southern (read: sweltering) states. It brings all the flavor of fall, but it’s cool enough to enjoy no matter how hot it is outside.

Kitchen gadgets required: Mixing bowl, spoonula, measuring cups, freezer

Ingredients:

  • 1 quart vanilla ice cream
  • 1 can of pureed pumpkin
  • 1 tablespoon cinnamon
  • 1 teaspoon pumpkin pie spice (or add 1/2 teaspoon cinnamon and a teaspoon of sugar if you don’t have it)
  • 1 teaspoon nutmeg
  • 1 9-inch graham cracker crust
  • whipped cream/peanut butter cups (optional; for garnish)

Time commitment: 15 minutes to make, 3-4 hours to set

Steps:

1. Combine the pumpkin and ice cream in a large bowl, stirring until it’s all a pale orange color.

2. Next, add the cinnamon, pumpkin pie spice and nutmeg. Mix it all together.

3. Pour the mixture into the pre-made graham cracker crust, and place it in the freezer for at least 3 hours, or until firm. If you can handle the wait, pop it in the freezer overnight.

NOTE: Make sure the pie is level in the freezer. It’s essentially liquid at this point, so it can spill easily (or freeze in a lopsided way).

4. Garnish with a peanut butter cup smiley face or a hearty dollop of whipped cream, if you’re daring.

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