Easiest Way to Cook Yummy Pumpkin ice cream pie

Pumpkin ice cream pie. Vanilla ice cream is turned into a luscious concoction with pumpkin puree, brown sugar, orange juice and spices. This pumpkin-ice cream mixture is then piled into a homemade graham cracker crust and frozen until ready to serve. In a large bowl, combine the pumpkin, sugar, cinnamon, nutmeg and remaining ice cream.

Cool on wire rack, then freeze until ready to use. Freeze according to manufacturer's directions until it reaches 'soft-serve' consistency. Transfer ice cream to a lidded plastic container; cover surface with plastic wrap and seal. You can cook Pumpkin ice cream pie using 6 ingredients and 13 steps. Here is how you achieve that.

Ingredients of Pumpkin ice cream pie

1. You need of Vanilla bean Halo Top ice cream.
2. You need of pumpkin pie filling.
3. It's of eggs.
4. It's of Quest beyond cereal bars cinnamon bun flavor.
5. You need of Kodiak Power cakes mix.
6. It's of low fat cream cheese.

Pumpkin Ice Cream Pie is a creamy, crowd pleasing favorite that takes minutes to whip up and is the easiest, stress-free pumpkin pie for the holidays that you can make and freeze a week in advance! If you have ever been intimidated by traditional pumpkin pie, don't love pumpkin pie, simply want a hassle free dessert OR a DELICIOUS dessert, then this Pumpkin Ice Cream Pie is for you! This pie is the perfect dessert for Thanksgiving because it is beyond easy. You only need five ingredients: gingersnap cookies, sugar, butter, pumpkin ice cream, and salted caramel sauce.

Pumpkin ice cream pie step by step

1. Preheat oven to 425 and allow Halo Top to start melting.
2. Crumble cereal bars and place in a mixer.
3. Add in power cake mix.
4. 2 tbsp of low fat cream cheese blend till crumbs are even and uniform.
5. Place in pie shell and spread out evenly. Spray the exposed sides of dish with baking spray.
6. Make sure Halo Top is soft and partially melted.
7. Combine ice cream and pumpkin pie filling.
8. Add in eggs.
9. Combine till uniform, scrape down sides of bowl.
10. Place over crumb mixture.
11. Bake at 425 for 15 then reduce temp to 350 bake for an additional 30-40.
12. I checked my pie at 30 and it was done. Insert a knife in center and make sure it comes out clean. Allow to cool before serving.
13. Here is the nutrition information if you track.

The gingersnap cookie crust is no fail. Averie, you are a genius! love this pumpkin ice cream pie!! can't wait to get your new book! Pumpkins are in season now and I think that adding them in the daily menu is a great idea.. In a small bowl, mix crushed cookies and walnuts; stir in oil. By Community Table @acommunitytable More by Community.