Pumpkin Ice Cream Pie

By Hapemom

Delicious pumpkin pie flavors, in a butter crunch/cookie crust. You can substitute a graham cracker crust, but do yourself a favor and make it this way. :)

I've been making this pie every Thanksgiving for about 20 years. Like all your favorite recipes, you make it once and then it's requested over and over again until Thanksgiving just wouldn't be the same without it. One of my sons who is on his own now and isn't always able to come home on Thanksgiving has started making this on his own. That's when you really know it's a family tradition. :)

Also nice because you can make it a day or two before Thanksgiving, and have one more thing out of the way.

Ingredients

• Butter Crunch Crust:
• 1/2 c. butter
• 1/4 c. brown sugar
• 1 c. sifted flour
• 1/2 c. chopped pecans
• Pumpkin Filling:
• 1 c. canned pumpkin
• 1/2 c. brown sugar
• 1/2 t. salt
• 1 t. cinnamon
• 1/4 t. ginger
• 1/2 t. nutmeg
• 1 quart vanilla ice cream, softened

Details

Servings 8
Preparation time 30mins
Cooking time 45mins

Preparation

Step 1

Crust:
Mix all ingredients together with hands. Spread onto a cookie sheet and bake for 15 minutes. Stir to break up mixture and gently press into pie pan. (Can reserve 1/2 c. crumbs for topping, if you want).
COOL - Make sure you cool all the way so it doesn't melt the ice cream.

Pie:
Combine pumpkin, brown sugar and spices in mixing bowl. Add ice cream and blend well. You want this to mound a little in pie crust, so if it's too runny, you need to refreeze it a little first (check on it every 15 minutes - you don't want it too hard).

Pour into chilled crust and sprinkle with reserved crumbs.

Freeze until firm.