Recipe courtesy of The Kitchen
Show: The Kitchen
Pumpkin Pie Ice Cream Cake
Total:
2 hr
Active:
30 min
Yield:
8 servings
Level:
Easy
Total:
2 hr
Active:
30 min
Yield:
8 servings
Level:
Easy

Ingredients

Directions

Special equipment: a 9-inch pie plate

Spray a 9-inch pie plate with nonstick cooking spray.

In a large, chilled metal bowl, beat the whipping cream with 2 tablespoons of the brown sugar and the maple syrup and vanilla until it holds medium-stiff peaks. Refrigerate until ready to use.

Combine the gingersnaps, the remaining 1 tablespoon brown sugar and the melted butter in a large bowl and mix until completely combined. Firmly press the mixture into the prepared pie plate. Freeze for 30 minutes to set.

Spread the softened ice cream into the pie crust, being sure to make the top as smooth as possible. Top with the pumpkin bread and then with the whipped cream. Freeze for at least 1 hour.

Garnish with candied pecans before serving.

More from:

The Kitchen

Trending Videos 6 Videos

Get the recipe

Pushable Rose Pops 00:48

Cool off this summer with these raspberry gelatin and rose cake pops.

Similar Topics:

IDEAS YOU'LL LOVE

Apple-Pumpkin-Pecan Pie

Recipe courtesy of Food Network Kitchen

Strawberry Buckle with Vanilla Ice Cream

Recipe courtesy of Nancy Fuller

Banana "Ice Cream" Fakeout

Recipe courtesy of Rachael Ray

Kona Mango Cream Pie

Recipe courtesy of Sam Choy

Carrot Cake with Cream Cheese Frosting

Recipe courtesy of Food Network Kitchen

Perfect Pie Crust

Recipe courtesy of Ina Garten

Blueberry Pie Bars

Recipe courtesy of Trisha Yearwood

Strawberry Long Cake

Recipe courtesy of Jeff Mauro

Whipped Cream

Recipe courtesy of Alton Brown

Browse Reviews By Keyword

          Get Cooking

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.