Pumpkin Caramel Ice Cream Pie

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This Pumpkin Caramel Ice Cream Pie is a great make-ahead dessert and a tasty alternative to your traditional pumpkin pie. 

A few weeks ago, I put this photo up on Instagram and I got a great response, so I think it’s time I share the recipe with you. Actually my friend stopped by when I was mid- photo shoot and it was about 80 degrees in my house, so I told her I couldn’t stop shooting or my ice cream would melt! She patiently waited and I rewarded her with a slice of this ice cream pie, and also sent her home with a full cake. That is just kinda how it goes in my house on the weekends. Plus yesterday was her birthday, so happy birthday Erin!

Anyway, this Pumpkin Caramel Ice Cream Pie is fan-freaking-tastic. A couple weeks ago, I shared Caramel Pumpkin Pie Bars, which I made with Eagle Brands’ new Caramel sweetened condensed milk (SCM). I’ve made plenty of no-churn ice creams using SCM before, but the caramel just adds a flavor you cannot achieve otherwise.

Whenever I make an ice cream pie, I usually like to make it in a spring-form pan so that I can easily remove the sides of the pan and still keep the shape of the pie. I tried something a little different this time and I lined the sides of the pan with parchment paper. You can see that instead of leaving a nice smooth edge, it left this ripple effect, but I think it adds to the prettiness of the pie.

No ice cream pie is complete without a topping, right? I typically go for whipped cream or a sauce of some sort. I’ve been eyeing this pie on Pinterest with a stacked whipped cream look and I couldn’t figure out exactly how they was doing it. I finally figured it out! I used a cookie scoop to get the whipped cream piled nice and high! I love love love the look of it, but probably could have gone without that top scoop.

Normally I will add the whipped cream with enough time to let it freeze. It will definitely thaw before the filling. However, this time I scooped it on right before I started shooting and it held up just fine. It can be difficult to cut into an ice cream pie without allowing it to thaw first. I often wait about 20 minutes or so before I attempt to slice into the pie.

A dessert like this takes hardly any time at all. You just have to throw a few things in the mixing bowl, prepare a crust and pop it in the freezer. The hardest part is waiting for it to freeze!  While I prefer to use homemade whipped cream, which adds a step, you can certainly use Cool Whip instead, that’s your choice. Heck, you could even top this with Cool Whip as well. It also has a great texture for scooping.

Ice cream probably isn’t the first dessert you think of for fall, but let me tell you, you won’t be sorry!

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Pumpkin Caramel Ice Cream Pie

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

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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

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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

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Other recipes you might like:

Pumpkin Cheesecake Popsicles

Pumpkin Pie Lasagna

No- Churn, Fudgy Brownie Batter Ice Cream

Bourbon Apple Pie Ice Cream

Oatmeal Cream Pie Ice Cream Pie

Other recipes you might like:

Pumpkin Chocolate Brownie Cheesecake from Life Love and Sugar

Pumpkin Chocolate Chip Cooke Pie from Inside BruCrew life

Pumpkin Spice Nutella Ice Cream Pie from This Gal Cooks