Pumpkin Vanilla Ice Cream Pie
Servings: 1 [9-inch / 23-cm] pie
IngredientsPreparation
Dough
  • 1 1/2 cups [375 mL] Graham cookie, vanilla wafer or ginger wafer crumbs
  • 1/2 cup [115 g] butter or margarine, melted
  • 1/3 cup [75 g] sugar
Pumpkin Vanilla Ice Cream Filling
  • 4 cups [1 L] vanilla ice cream
  • 1 cup [250 mL] drained freshly cooked or canned pumpkin dices
  • 1/4 cup [60 mL] light brown sugar
  • 1/3 cup [80 mL] dark brown sugar
  • 1/2 teaspoon [2.5 mL] cinnamon
  • 1/2 teaspoon [2.5 mL] ground ginger
  • 1/2 teaspoon [2.5 mL] salt
  • 1/2 teaspoon [2.5 mL] vanilla extract
  • 1/4 teaspoon [1 mL] nutmeg
  • To prepare dough, well mix together Graham cookie, vanilla wafer or ginger wafer crumbs, melted butter or margarine, and sugar.
  • Evenly press mixture over bottom and sides of a 9-inch [23-cm] pie plate.
  • Refrigerate pie shell for quite a few hours.
  • Prepare pumpkin vanilla ice cream filling.
  • Pour filling into really cold pie shell.
  • Freeze pie until filling is really firm before serving, cut into wedges.
Pumpkin Vanilla Ice Cream Filling
  • Soften vanilla ice cream into a large bowl.
  • Well mix in drained freshly cooked or canned pumpkin dices, light and dark brown sugars, cinnamon, ground ginger, salt and vanilla extract, then nutmeg.