Pumpkin Ice Cream Pie
Pumpkin Ice Cream Pie in a Biscoff cookie crust—creamy, spiced, and no-bake. An easy fall dessert that’s perfect for Thanksgiving.
Servings: 8
Calories: 190kcal
Ingredients
- 1 8.8 oz Biscoff Cookies
- 5 Tablespoons Butter melted
- 3 cups Vanilla Ice Cream
- 1 cup Pumpkin Puree canned
- ½ teaspoon Kosher Salt
- ½ teaspoon Cinnamon
- ⅛ teaspoon Nutmeg
- ⅛ cup Sugar optional
- 1 teaspoon Vanilla Extract
Instructions
Make the Biscoff Cookie Pie Crust:
- Make the crust by crushing Biscoff Cookies in a food processor or by placing them in a sealed plastic bag and crush. Reserve some cookie crumbs for garnish, if desired.1 8.8 oz Biscoff Cookies
- Pour crumbs into a 9 or 10-inch pie pan and add melted butter; stir well.5 Tablespoons Butter
- Press down using the flat side of a small measuring cup to form pie crust. Bake at 350 for 8 minutes, if desired. Allow to cool completely if baking.
Make the Pumpkin Ice Cream Filling:
- In a large mixing bowl, combine the remaining ingredients and mix on low to combine or stir by hand.3 cups Vanilla Ice Cream, 1 cup Pumpkin Puree , ½ teaspoon Kosher Salt, ½ teaspoon Cinnamon, ⅛ teaspoon Nutmeg, ⅛ cup Sugar, 1 teaspoon Vanilla Extract
- Pour into the Biscoff Cookie Crust and place in the freezer for 3-4 hours or until firm.
- Top with reserved cookie crumbs for garnish, if desired.
Notes
Hint: To slice a frozen pie, dip a sharp knife in hot water and wipe dry. Dip and dry between each slice for perfect slices.
Note: Baking the crust is optional here, but it does hold together better if baked.
Nutrition
Calories: 190kcal | Carbohydrates: 18g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 244mg | Potassium: 166mg | Fiber: 1g | Sugar: 15g | Vitamin A: 5194IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 0.5mg
