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Pumpkin Caramel Ice Cream Pie

  • Author: Julianne Dell
  • Prep Time: 15 mins
  • Total Time: 15 minutes
  • Yield: 1-9inch pie

Ingredients

  • For the crust:
  • 2 C Graham cracker crumbs
  • 6 tbsp Unsalted butter
  • For the filling:
  • 1 ¾ C Heavy whipping cream
  • 1 ¼ C Powdered sugar
  • 8 oz Cream cheese
  • 1 C Pumpkin puree (not pumpkin pie filling)
  • ½ C Eagle Caramel Sweetened condensed milk
  • 1 tsp Cinnamon
  • ½ tsp Pumpkin pie spice
  • For the topping:
  • 1 ¾ C Heavy whipping cream
  • 1 ¼ C Powdered sugar

Instructions

  1. Grind Graham crackers into a fine crumb using a food processor or blender. Put crumbs in a microwave-safe bowl. Add butter and microwave for 45-60 seconds until butter is melted. Stir to coat graham crackers in butter.
  2. Line the bottom of a 9”spring form pan with tin foil. Press crust into the bottom of the pan and gently push it against the sides to form the crust. Refrigerate until the filling is ready.
  3. Put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do. Beat heavy whipping cream on medium-high speed. Slowly added powdered sugar, increasing speed to high and beat until stiff peaks form. Set whipped cream aside.
  4. Beat cream cheese on medium-high speed until light and fluffy. Add pumpkin puree and continue to beat until mixture is well blended. You will need to scrape down the bowl frequently.
  5. Add the sweetened condensed milk and continue to beat until very well blended.
  6. Fold whipped cream into pumpkin cream cheese mixture and fold over and over until it’s well blended.Pour filling into prepared pie crust. Freeze for 30 minutes before adding whipped cream.
  7. For the topping
  8. Put your mixing bowl and wire whisk in the freezer to help it get very cold. This is optional, but something I usually do.Beat heavy whipping cream on medium-high speed. Slowly added powdered sugar, increasing speed to high and beat until stiff peaks form. Use a large cookie scoop to pile whipped cream up like a pyramid. Drizzle with caramel or dulce de leche.
  9. Freeze for 4-6 hours until firm. Remove pie from the freezer 15 minutes before serving in order to allow it to thaw slightly for easy cutting.

Notes

If you do not want as much whipped cream for the topping, half the recipe