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
