Every year, I am tasked with bringing a chocolate pumpkin dessert to Thanksgiving. Pumpkin and chocolate is my aunt’s favorite combination so I try to experiment a bit each year. This year’s recipe is actually really simple, and if you use store-bought ice cream, you can make this whole Pumpkin Ice Cream Pie in just minutes (plus freezing time)!
In fact, you can make this Pumpkin Ice Cream Pie as homemade, or as store-bought as you’d like. I personally made my ice cream, but bought the pie crust and the whipped cream.
Ingredients:
- 1 9-inch chocolate pie crust
- 2 pints pumpkin ice cream, softened
- whipped cream, to taste
If making your own ice cream, make according to recipe directions. When churning your ice cream, get your pie crust ready.
To make the pie, scoop (paid link) the just churned (or softened) ice cream into the prepared pie crust, smoothing the top with a spatula.
Cover and freeze for at least 4 hours.
When ready to serve, cut into pie slices, top with some whipped cream, and serve.
That’s it! You can adapt this recipe however you see fit.
Prefer a shortbread crust? Go for it! Want to throw in some chocolate chips, why not?
Or switch up the ice cream flavor. The options are endless!
This was a hit at Thanksgiving and would be a great addition to any dessert table!
If you’re looking for different ice cream inspiration for your next pie, check out my ice cream recipes here!
Pumpkin Ice Cream Pie
Ingredients
- 1 9- inch chocolate pie crust
- 2 pints pumpkin ice cream softened
- whipped cream to taste
Instructions
- If making your own ice cream, make according to recipe directions. When churning your ice cream, get your pie crust ready.
- To make the pie, scoop the just churned (or softened) ice cream into the prepared pie crust, smoothing the top with a spatula.
- Cover and freeze for at least 4 hours.
- When ready to serve, cut into pie slices, top with some whipped cream, and serve.
