Pumpkin Pie Ice Cream Pie

  • Serves

    serves 8-10


Pumpkin pie ice cream—rich with pumpkin purée and generously spiced—is perfectly at home inside a graham cracker crust. Just like traditional pumpkin pie, you can substitute fresh, puréed pumpkin or squash for the canned variety with equally tasty results.


For the Graham Cracker Crust

  • 2 cups graham cracker crumbs
  • 12 cup sugar
  • 8 tbsp. unsalted butter, melted

For the Pumpkin Pie Ice Cream

  • 12 cup sugar
  • 5 egg yolks
  • 12 vanilla bean, seeds scraped and reserved
  • 2 cups whole milk
  • 4 whole cloves
  • 2 sticks cinnamon
  • 1 whole nutmeg pod, crushed
  • 34 cup heavy cream
  • 1 12 tsp. vanilla extract
  • 1 (15-oz.) can pumpkin purée


Step 1

Make the crust: Heat oven to 350°. Combine graham cracker crumbs, sugar, and butter in a bowl and stir until evenly combined. Press into the bottom and side of a 9" deep-dish pie plate, and bake until lightly browned at the edges, about 10 minutes. Let cool completely.

Step 2

Make the ice cream: Whisk together sugar, yolks, and vanilla bean and seeds in a 4-qt. saucepan; stir in milk, cloves, cinnamon, and nutmeg, and whisk until smooth. Place over medium heat, and cook, stirring often, until thickened and mixture coats the back of a spoon. Pour through a fine strainer into a bowl and stir in cream, vanilla extract, and pumpkin purée. Let cool and then refrigerate until chilled. Process in an ice cream maker according to the manufacturer's instructions. Transfer ice cream to pie crust, smoothing the top with a rubber spatula, and freeze until set, at least 4 hours.

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