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.
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
Author: Fit Bottomed Eats
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.
Ingredients
Crust
- ½ cup flaked coconut
- ½ cup chopped pecans
- ½ cup butter, softened
- ¼ cup packed brown sugar
- 1 cup all-purpose flour
Filling
- 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
Instructions
- Combine the crust ingredients. Mix with your paddle attachment or work with your hands until well blended and crumbly.
- Spread mixture evenly into a 9 x 13 baking pan. Do not pack down.
- Bake in a preheated 375-degree oven for 15 minutes.
- Stir mixture to crumble and set aside ½ cup for garnish.
- Using the back of a spoon, press warm mixture evenly over the bottom and the sides of a 9-inch pie pan.
- Chill for 1 hour.
- In a large bowl, combine filling ingredients.
- Beat with a spoon until smooth and spoon into chilled pie shell.
- Freeze for several hours or overnight.
- Pour heavy cream, vanilla and cinnamon into chilled mixing bowl.
- Mix on medium-high speed and slowly add the sugar.
- Turn the mixer to high and continue beating until soft peaks form.
- Allow pie to stand at room temperature for 15 to 30 minutes before serving.
- Garnish with cinnamon whip cream and reserved crumbles.
Traditionalist or non-traditionalist, which side of the fence are you on? —Karen