Pumpkin Ice Cream Pie #PumpkinWeek
A delicious dessert, this Pumpkin Ice Cream Pie is a smooth, creamy pumpkin infused treat. Served on a sweet ginger snap crust, with a dollop of rich whipped cream, it’s the ultimate dessert to serve on warm Fall evenings.
This post is sponsored in conjunction with PumpkinWeek . I received product samples from sponsor companies to aid in the creation of the PumpkinWeek recipes. All opinions are mine alone.
Fall is here, and with it, a new edition of another fun blogger link up- #PumpkinWeek.
I may not be the world’s biggest fan of pumpkin spice everything, but I am a huge fan of pumpkin flavor in general. I can promise you pumpkin everything this week, a delicious combination of savory and sweet treats. Make sure to check for the list of links at the bottom of the post to see what everybody’s bringing to the collective table this week.
Also, don’t forget to enter the giveaway for your chance to win a very generous prize package from our three sponsors!
In my experience, everyone tends to associate pumpkin with two things, pie and dessert. It’s not nearly as common in savory dishes, and it’s rare to find it in a cold treat- other than the infamous pumpkin pie lattes that are already all over my social medias’ news feeds.
Just because Fall is here, it doesn’t mean I’ve forgotten about my cool Summer treats. Like ice cream. And in my neck of the woods, it’s usually still warm enough to warrant and enjoy a dessert like that.
In true to me, and you, fashion- I decided to combine the two into an epic dessert. One for the ages. One your Grandma, and your Grandkids, would all approve of. It’s that good.
Pumpkin Ice Cream Pie.
A cool treat on a warm Fall day, that merges seasonal favorites everyone adores.
Traditionally pumpkin pie is made of a blend of pureed pumpkin, milk or cream, eggs and seasonings such as cinnamon, ground ginger, and ground cloves. This batter’s poured into a prepared pie crust, baked, and sliced.
Served with a generous dollop of whipped cream, it’s a real classic. Who didn’t grow up being served a slice in the Fall? Especially when holidays like Thanksgiving and Christmas rolled around??
As I like to do (any of you who’ve been around the site a time or two know), I like to change things up, give em a good shake, a stir, and come out with a new twist on an old favorite. Thus I traded in the family favorite, and created a whole new one with this Pumpkin Ice Cream Pie.
A cool, creamy treat- this dessert has a sweet ginger snap crust that’s topped with two layers- a smooth layer of your favorite vanilla ice cream, and then a pumpkin pie flavored whip sweetened with Dixie Crystal’s premium granulated sugar. It’s frozen until set/solid, sliced, and served with a delicious dollop of whipped cream.
This Pumpkin Ice Cream Pie is the tastiest way to bridge the seasons, and flavors, of Summer and Fall. Everything you love doesn’t have to abruptly end, instead they can blend together in the best of ways- all in your favorite pie pan.
Other Pumpkin Recipes You Might Also Enjoy:
- Vanilla Pudding Pumpkin Cake Bread
- Pumpkin White Cheddar Mac & Cheese
- Healthy Pumpkin Pie Protein Overnight Oats
- Pumpkin Olive Oil Pull Apart Rolls
Don’t forget to scroll past the recipe to see what goodies everyone else has brought to the #PumpkinWeek table, and to enter the great giveaway our sponsors are generously hosting! Dixie Crystal’s granulated sugar was used in this recipe, and I highly recommend it. It’s a long standing, Southern favorite- for a very good reason!
Ingredients
- 1 1/2 cups crushed ginger snap cookies
- 1 tbsp Dixie Crystal's granulated sugar
- 1/4 cup butter melted
- 1 cup pumpkin puree
- 1 cup Dixie Crystal's granulated sugar
- 1/2 tsp salt
- 1/2 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 2 cups frozen whipped topping thawed
- 2 cups vanilla ice cream softened
Instructions
- Add the ginger snaps and 1 tablespoon of sugar to a mixing bowl. Stir together until evenly incorporated.
- Stir the melted butter into the mixture, and then press it out evenly into the bottom of 9" pie pan. Bake ar 300 degrees for 15 minutes. Set aside, and cool completely.
- Add the pumpkin puree, sugar, salt, ginger, cinnamon, & nutmeg- stirring until evenly combined. Fold in the whipped topping.
- Spread the ice cream in an even layer overtop of the pie crust. Pour the pumpkin mixture out onto the ice cream, and spread out evenly.
- Freeze for at least 2 hours before serving. Garnish with whipped cream and crushed gingersnaps, if desired.
Welcome to #PumpkinWeek 2018 hosted by Love and Confections and A Kitchen Hoor’s Adventures! This year is even bigger and better than ever with a giveaway! Thirty nine bloggers from around the country are showcasing their best pumpkin dishes. Get ready for Fall with over 130 pumpkin recipes throughout the week including cocktails, main courses, pizzas, pastas, pastries, breads, muffins, and plenty of desserts! Our PumpkinWeek Sponsors are helping us give away some great prizes. Thank you so much, Sponsors, for your generosity. We have an incredible giveaway below and we’d love if you would take a moment to read about it and what you can win!
Prize #1 Dixie Crystals is giving one winner a 6-Quart Instant Pot 7-in-1 Multi-Use Programmable Pressure Cooker, Slow Cooker, Rice Cooker, Steamer, Sauté, Yogurt Maker and Warmer.
Since 1917, Dixie Crystals® has been the South’s choice for high-quality sugar and sweeteners. For generations, Dixie Crystals has been at the heart of family traditions and celebrations. Our pure cane, non-GMO sugar products guarantee that treasured family recipes will turn out right every time. Bake with love and Dixie Crystals.
Prize #2 Cabot Creamery Co-operative is giving one winner a Cheese Gift Box, including a selection of Seriously Sharp, Pepper Jack, Sharp Light, Extra Sharp, Horseradish, Private Stock, Vintage Choice, and Sharp cheeses, VT Sharp Cracker Cuts, Burlap & Plaid Bag, Thick & Thin Slicer, and Wooden Cutting Board
Cabot Creamery Co-operative, makers of naturally aged, award-winning cheeses and dairy products is owned by 1,000 dairy farm families in New England and New York.
Eggland’s Best eggs have more of the delicious, farm fresh taste you and your family love – anyway you cook them. Plus, Eggland’s Best provides superior nutrition such as 6x more vitamin D, 10x more vitamin E, and double the omega 3s compared to ordinary eggs so why settle for less?
Here are today’s #PumpkinWeek recipes:
Beverages:
Caramel Pumpkin Spice Latte from Hezzi-D’s Books and Cooks
Cold Brew Iced Pumpkin Spice Latte from The Nifty Foodie
Slow Cooker Pumpkin Apple Cider from The Crumby Kitchen
The Great Pumpkin Cocktail from Culinary Adventures with Camilla
Savory:
Chicken Enchiladas with Pumpkin Sauce from House of Nash Eats
Creamy Pumpkin Risotto from Rants From My Crazy Kitchen
Harvest Pumpkin Soup from Everyday Eileen
Pumpkin & Sausage Pizza from Hardly A Goddess
Pumpkin Carbonara from The Redhead Baker
Pumpkin Chili from The Chef Next Door
Savory Pumpkin Gnocchi from Platter Talk
Pumpkin Quiche from Jonesin’ For Taste
Stuffed Pumpkin from A Day in the Life on the Farm
Taiwanese Pumpkin Rice Noodles from Caroline’s Cooking
Baked Goods & Desserts:
Chai Frosted Pumpkin Oatmeal Cookies from Who Needs A Cape?
Chocolate Chip Pumpkin Skillet Cookie from The Bitter Side of Sweet
Pumpkin Pecan Pie Dump Cake from For the Love of Food
Chocolate Swirled Pumpkin Cheesecake from Karen’s Kitchen Stories
Classic Pumpkin Roll from Cookaholic Wife
Glazed Pumpkin Chocolate Chip Scones from Family Around the Table
Homemade Pumpkin Pancakes from Tip Garden
Make-Ahead Pumpkin-Chai Egg Bites from Wholistic Woman
No Bake Pumpkin Cookies from Seduction In The Kitchen
Pumpkin Cake Pops from The Beard and The Baker
Pumpkin Cheesecake Ebelskiver from A Kitchen Hoor’s Adventures
Pumpkin Cinnamon Rolls from Amy’s Cooking Adventures
Pumpkin Cookie Bars from Eat Move Make
Pumpkin Ice Cream Pie from 4 Sons ‘R’ Us
Pumpkin Noodle Kugel from The Spiffy Cookie
Pumpkin Oatmeal Chocolate Chip Cookies from Sweet Beginnings
Pumpkin Peanut Butter Cups from It Bakes Me Happy
Pumpkin Pie Pull Apart Muffins from Daily Dish Recipes
Pumpkin Snickerdoodles from The Mandatory Mooch
Pumpkin Spice Latte Whoopie Pies from Strawberry Blondie Kitchen
Pumpkin Spice Pancakes from April Golightly
Pumpkin Spice Popovers from Grumpy’s Honeybunch
Pumpkin Stuffed French Toast from Cindy’s Recipes and Writings
Semi-Homemade Pumpkin Angel Food Cake from Love and Confections
Simple Chocolate Pumpkin Cupcakes from Cooking with Carlee
Disclaimer: Thank you PumpkinWeek Sponsors: Dixie Crystals, Cabot Cheese, and Eggland’s Best for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for PumpkinWeek recipes. All opinions are my own. The PumpkinWeek giveaway is open to U.S. residents, age 18 & up. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Three (3) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The PumpkinWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the PumpkinWeek posts or entry.
Perfect recipe for transitioning from Summer to Fall.
My kids would actually EAT this kind of pumpkin pie- love this!
This looks divine! I want a slice! Thanks for sharing at Fiesta Friday party!