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- 1 pre-made graham cracker pie crust - 2 cups vanilla ice cream, softened - 1 cup cream cheese, softened - 1 cup pumpkin puree - 1/2 cup powdered sugar - 1 teaspoon vanilla extract - 1 teaspoon pumpkin pie spice - 1 cup whipped cream, for topping - 2 tablespoons caramel sauce, for drizzling - Optional: crushed graham crackers for garnish To create the perfect pumpkin cheesecake ice cream pie, gather these ingredients. A pre-made graham cracker crust saves time and effort. This crust gives a sweet, crunchy base. Softened vanilla ice cream is key. It adds creaminess and sweetness. Next, use softened cream cheese. The cream cheese gives the pie its cheesecake texture. Pumpkin puree adds rich flavor. It makes the pie perfect for fall. Powdered sugar sweetens the mix without graininess. Vanilla extract enhances all the flavors. Pumpkin pie spice brings warmth and depth. It includes cinnamon and nutmeg, which pair well with pumpkin. Don't forget the whipped cream! It is great for topping the pie. Drizzling caramel sauce adds a touch of sweetness and visual appeal. For a fun twist, use crushed graham crackers as a garnish. They add crunch and a pretty look. This combination of ingredients makes a delightful dessert that everyone will love! - Mixing the base ingredients Start by taking a mixing bowl. Add the softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Use an electric mixer. Beat the mixture until it is smooth and creamy. This step is key for a great texture. - Folding in ice cream Next, gently fold in the softened vanilla ice cream. Use a spatula to combine. Make sure not to overmix. You want a nice, fluffy pumpkin cheesecake ice cream mixture. This mix is what will make your pie so special. - Pouring mixture into crust Grab your pre-made graham cracker pie crust. Carefully pour the pumpkin cheesecake ice cream mixture into it. Use a spatula to smooth the top. This will help it look nice when you serve it. - Freezing instructions Cover the pie with plastic wrap. Place it in the freezer for at least 4 hours. You want the filling to be firm. This step helps the flavors meld together and makes slicing easier. - Slicing recommendations Once it is frozen, take the pie out. Let it sit at room temperature for about 10 minutes. This softens it just enough for easy slicing. For best results, use a sharp knife. Serve each slice with whipped cream and a drizzle of caramel sauce. Optionally, you can sprinkle crushed graham crackers on top for added crunch. How to soften cream cheese and ice cream: To soften cream cheese, take it out of the fridge and let it sit. It should sit for about 30 minutes. For ice cream, scoop it into a bowl. Let it sit for 10 to 15 minutes until it’s soft but not melted. Tips for achieving the right texture: Mix the cream cheese and pumpkin well. This helps blend the flavors. When folding in the ice cream, do it gently. This keeps the mixture light and fluffy. Avoid overmixing, or your pie may turn out dense. Best serving suggestions: Serve the pie chilled. Add a big dollop of whipped cream on top. Drizzle caramel sauce for a sweet touch. Sprinkle crushed graham crackers for crunch. Each slice looks inviting and tastes even better! {{image_2}} You can make this pumpkin cheesecake ice cream pie even more fun. Here are some ideas: - Adding chocolate or peanut butter: Want a richer taste? Mix in chocolate or peanut butter. Swirl in melted chocolate or add peanut butter to the filling. This adds a nice twist and makes the pie extra creamy. - Different crust alternatives: If you want a change from graham crackers, try other crusts. Use an Oreo crust for a sweet kick or a nut crust for more crunch. Each crust gives a unique taste. - Seasonal variations: Try using sweet potato instead of pumpkin for a different flavor. This swaps the taste but keeps the pie's creamy texture. You might also consider adding spices like nutmeg or ginger for a seasonal touch. These variations let you personalize the pie to your taste. Feel free to mix and match these ideas. Each change brings new joy to this delicious dessert! To keep your pumpkin cheesecake ice cream pie fresh, store it properly. After you slice it, wrap the leftover pie in plastic wrap or foil. This helps keep it from getting freezer burn. If you want to freeze it for longer, place it in an airtight container. You can also use a freezer-safe bag. This way, it stays tasty for up to two months. Just remember to write the date on the container. When you are ready to enjoy it again, you should thaw it slowly. Place the pie in the fridge for about 4 hours before serving. This helps keep its creamy texture. If you need to hurry, you can leave it out at room temperature for about 15 minutes. This makes slicing easier. These tips will help you enjoy your pie at its best! Can I use fresh pumpkin instead of canned? Yes, you can use fresh pumpkin. Just cook it until soft, then puree it. Make sure to drain any excess water. This step helps keep your pie from getting too watery. How long can the pie be stored in the freezer? You can store the pie in the freezer for up to two months. Just wrap it well in plastic wrap to prevent freezer burn. When you are ready to eat it, let it sit out for about 10 minutes before slicing. What are some alternative toppings for this pie? You can use chocolate sauce, crushed nuts, or even a sprinkle of cinnamon. Fresh fruit like sliced apples or pears also makes a nice touch. Get creative and try what you love! Is there a gluten-free option for the crust? Yes, you can use a gluten-free pie crust. Look for one made from almond flour or coconut flour. This alternative works well and keeps the pie just as tasty! This blog post covered making a delicious pumpkin ice cream pie. We explored the ingredients, preparation steps, and helpful tips to get it just right. You learned about variations to mix up the flavors and how to store the pie for later. Remember, this simple treat can impress at any gathering. Don't be afraid to try your own twists! Enjoy your baking adventure as you create a dessert that everyone will love.

Pumpkin Cheesecake Ice Cream Pie

Indulge in the creamy delight of pumpkin cheesecake ice cream pie! This deliciously simple recipe combines soft cream cheese, pumpkin puree, and vanilla ice cream, all set in a crispy graham cracker crust. Perfect for fall gatherings or a sweet treat, this pie will impress your family and friends. Ready in just 25 minutes plus freezing time, it’s time to get creative in the kitchen! Click through to explore the full recipe and delight your taste buds!
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Ingredients
  

1 pre-made graham cracker pie crust

2 cups vanilla ice cream, softened

1 cup cream cheese, softened

1 cup pumpkin puree

1/2 cup powdered sugar

1 teaspoon vanilla extract

1 teaspoon pumpkin pie spice

1 cup whipped cream, for topping

2 tablespoons caramel sauce, for drizzling

Optional: crushed graham crackers for garnish

Instructions
 

In a mixing bowl, combine softened cream cheese, pumpkin puree, powdered sugar, vanilla extract, and pumpkin pie spice. Beat with an electric mixer until smooth and creamy.

    Gently fold in the softened vanilla ice cream until fully combined, creating a pumpkin cheesecake ice cream mixture.

      Pour the mixture into the pre-made graham cracker pie crust, smoothing the top with a spatula.

        Cover the pie with plastic wrap and freeze for at least 4 hours or until the filling is firm.

          Once frozen, remove the pie from the freezer and let it sit at room temperature for about 10 minutes before slicing for easier serving.

            Top each slice with a generous dollop of whipped cream and a drizzle of caramel sauce. Sprinkle with crushed graham crackers for added texture if desired.

              Prep Time: 25 minutes | Total Time: 4 hours 25 minutes (includes freezing) | Servings: 8 slices