Pumpkin Ice-Cream Pie with Toasted Pecan Crust

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Course Dessert
Cuisine American
Keywords Gluten Free, Ice Cream, Pumpkin, Thanksgiving, Vegetarian
Difficulty Moderate
Servings 8 people
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 5 hours 25 minutes
Inspiration

Williams Sonoma

This is such a delicious pie! So much so that my family and I hoard it all to ourselves the night before Thanksgiving instead of serving it on Thanksgiving. That's also partly because Williams-Sonoma discontinued their pumpkin ice-cream starter mix for some terrible reason, but fortunately my mother has a stash of those too. But, eventually we'll probably just come up with our own pumpkin ice cream recipe to use in this pie. The crust is the same as that in the Lemon Meringue Ice Cream Pie, adding the perfect crunch and nutty flavor, pumpkin ice cream fills the center, and the whole thing is topped by a layer of homemade whipped cream dusted with fresh chocolate shavings. For the chocolate shavings, buy a thick block of dark chocolate, not a normal chocolate bar, and shave with a fine grater.
Servings: 8 people
Calories: 533kcal

Ingredients

Pumpkin Ice Cream

  • 1 package William-Sonoma pumpkin ice-cream starter
  • 1 1/2 cups half-and-half
  • 1 1/2 cups heavy cream

Pecan Crust

  • 1 1/2 cups finely chopped pecans
  • 1/4 cup sugar
  • 1/4 cup (1/2 stick) butter melted

Whipped Cream

  • 1 cup heavy whipping cream
  • 1/8 tsp freshly grated nutmeg
  • 2 Tbsp sugar
  • 1/2 tsp ground cinnamon
  • 1 tsp pure vanilla extract
  • freshly grated chocolate shavings

Instructions

Ice-Cream

  • Using the Pumpkin ice cream starter, half-and-half, and cream, prepare the ice-cream according to the package instructions. Place the ice-cream in the freezer when done churning.

Pecan Crust

  • Preheat the oven to 400°F. Mix the pecans, sugar, and butter in a medium bowl until moistened. Press the pecan mixture onto the bottom and up the sides of a 9 inch diameter glass pie dish. The mixture will be crumbly so be patient with it as you work it into an even layer in the dish. Bake until the crust is lightly toasted, about 12 minutes. The crust may slip down the sides of the dish a bit, so use your hands to gently push it back into place when still warm. Let cool, then freeze for 30 minutes.
  • Remove the ice cream from the freezer and let stand at room temperature until the ice cream has softened, about 15-20 minutes.
  • Transfer the ice cream to the crust and spread evenly. Cover with plastic wrap and freeze until the ice cream is firm, at least 4 hours or overnight.

Whipped Cream

  • In the bowl of an electric mixer fitted with the whisk attachment, beat together the cream, nutmeg, sugar, cinnamon, and vanilla on medium-high speed until soft peaks form, about 2 minutes. Transfer to a bowl, and store in the fridge until ready to assemble.
  • Top the pie evenly with the whipped cream and dust with either freshly grated chocolate shavings or freshly grated cinnamon.

Nutrition

Calories: 533kcal | Carbohydrates: 16g | Protein: 5g | Fat: 52g | Saturated Fat: 25g | Cholesterol: 134mg | Sodium: 98mg | Potassium: 191mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1442IU | Vitamin C: 1mg | Calcium: 112mg | Iron: 1mg

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About the author

Hi! Welcome to The Dynamic Dish! I'm Erin - a geophysicist who is passionate about food and culinary science. Here you will find a collection of my favorite recipes, both collected and original, as well as educational posts and reviews on ingredients and cooking techniques. Please check out the welcome post for more information about the site!