Pumpkin Ice Cream Pie with Pecan Shortbread Crust

It’s hard to believe that not everyone’s a fan of traditional pumpkin pie, but most everybody loves ice cream. This recipe marries the best of both worlds: creamy vanilla ice cream spiked with pumpkin, cinnamon and ginger. Even pumpkin-pie haters love it.
And if your not super handy in the kitchen, no worries! All you need is a bowl and a spoon. The shortbread crust will blow regular piecrust out of the water. I usually work the softened butter in with my hands to ensure a decent distribution of ingredients.

The dough is relatively pale, like shortbread, don't expect it to brown a lot in the oven.

The dough is relatively pale, like shortbread, don’t expect it to brown a lot in the oven.

After 15 minutes in the oven, give it a stir and press it into the pie pan. Piecrust just doesn’t get any easier (or tastier) than this.
Pumpkin Ice Cream Pie with Pecan Shortbread Crust
Recipe type: Dessert
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 8
This pumpkin ice cream pie will keep all your guests happy – traditionalist and non-traditionalist alike.
  • ½ cup flaked coconut
  • ½ cup chopped pecans
  • ½ cup butter, softened
  • ¼ cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 quart vanilla ice cream, softened
  • 1 cup canned pumpkin
  • ¼ cup packed brown sugar
  • ¾ teaspoon cinnamon
  • ½ teaspoon ginger
  • ¼ teaspoon nutmeg
Cinnamon Whip Cream
  • 1 cup heavy cream
  • 2 tablespoons sugar
  • ¼ teaspoon vanilla
  • ¾ teaspoon cinnamon
  1. Combine the crust ingredients. Mix with your paddle attachment or work with your hands until well blended and crumbly.
  2. Spread mixture evenly into a 9 x 13 baking pan. Do not pack down.
  3. Bake in a preheated 375-degree oven for 15 minutes.
  4. Stir mixture to crumble and set aside ½ cup for garnish.
  5. Using the back of a spoon, press warm mixture evenly over the bottom and the sides of a 9-inch pie pan.
  6. Chill for 1 hour.
  7. In a large bowl, combine filling ingredients.
  8. Beat with a spoon until smooth and spoon into chilled pie shell.
  9. Freeze for several hours or overnight.
  10. Pour heavy cream, vanilla and cinnamon into chilled mixing bowl.
  11. Mix on medium-high speed and slowly add the sugar.
  12. Turn the mixer to high and continue beating until soft peaks form.
  13. Allow pie to stand at room temperature for 15 to 30 minutes before serving.
  14. Garnish with cinnamon whip cream and reserved crumbles.

Traditionalist or non-traditionalist, which side of the fence are you on? —Karen

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