Do you love pumpkin pie? But only have it at Thanksgiving? Well, here is a delicious summer version that is sure to please! With a graham cracker crust, and a FAST ice cream filling you mix together, you can make these on repeat all summer long. It's the perfect dessert to share when the weather is on the hot side.
Pumpkin Ice Cream Pie
Serves 8
1-quart vanilla ice cream, softened
1/2 cup pumpkin
1/4 cup brown sugar
1/4 teaspoon ground cloves
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
3 teaspoons orange juice
1 (8-inch) gluten free graham cracker pie crust
In a blender, combine all ingredients except crust until smooth. Pour into pie crust or an 8X8-inch dish. Freeze. Slice and serve with whipped cream and a sprinkle of cinnamon.
This is such an easy recipe that feels like you made something fancy. It really hits the spot when you are in the mood for a cold dessert. I don't know about you, but pumpkin pie is a favorite in the fall, so having those nostalgic flavors in the middle of summer is really fun!
The ingredients are simple, especially if you can find a premade gluten free graham pie crust. We are loving the Mi-Del GF crust. When I bought this, I could not find a single crust that wasn't broken (typical GF, am I right?). But guess what? It didn't matter because you freeze this pie, so it solidifies and cuts really well.
This is a recipe you're going to want to try this summer!
One bite and you'll be hooked!
Recipe Source: Recipe from my Grandma Carol Preece