Contributing Chef- Rachel Rovner “The Dessert Darling”
Pumpkin pie is always a favorite this time of year, but ice cream pumpkin pie is taking it to a whole new level. Yummazing! The Hostess Handbook suggests sprinkling chocolate chips on the top and bursts of whipped cream around the edges!
1 small can of pumpkin purée
1 container of vanilla bean ice cream (like Dryers)
1 small bag of chocolate chips
1 graham cracker pie crust
3 tablespoons of cinnamon
Let the ice cream sit out for about 10 minutes so it gets soft. Then put that into a bowl with the pumpkin. Add in the cinnamon and mix together.
Once everything is mixed and smooth, pour the ice cream mixture into the pie crust. Add chocolate chips on top. Then, place the pie in the freezer.
Take it out and let it thaw out for about 10-15 minutes before serving.
Add whipped cream as desired!