I am so excited to be able to post this super easy frozen pumpkin ice cream pie that my kids had fun making! Made with organic pumpkin puree, healthy home made gingersnap cookies, and 100% natural vanilla ice cream.
Old Halloween Book Recipe
I had found this old Halloween book at my boys school with instructions on how to make scary monster costumes and recipes to serve at a party. The book was from 1978! The library was closing, with a new computer lab taking it’s place. Kind of sad, actually. However, they were giving the old books away. I walked out with about twelve really cool books.
Needless to say, I scored. While reading the book at bedtime we discovered the pumpkin ice cream pie recipe. This recipe was perfect for the boys and I to make. We had fun making it on one of our trips to the desert in September…which for us officially marked pumpkin season. It was 90 degrees there so an ice cream pie was perfect.
I had grabbed Strauss Organic Vanilla Bean Ice Cream from Sprouts. It was the best they had. PLEASE, look at the back of everything you purchase at the grocery stores. More often then not, there is a bunch of crap in it. However, there are a few companies doing it right. Strauss is one of them. I was tempted to get their chocolate ice cream…maybe next time. 🙂
I used a gluten free/vegan gingersnap recipe from the blog Making Thyme For Health, and they were awesome! In fact I had to warm my husband and kids to stop eating the cookies!!! The pumpkin can I had purchased weeks before from Trader Joe’s…knowing at some point I would make something with it.
The recipe said freeze for two hours which did not work for us. We ended up leaving it in the freezer overnight. I added pistachios for color, and they added a nice flavor. Pumpkin pie has to have whipped cream, so I whipped some up and served it on the side.
Aside from the freeze time this recipe was super easy and fast to make. My family enjoyed and I felt good they ate something that was good for them. Even though it was desert.
Pumpkin Ice Cream Pie
This is an easy and fun way to get your kids involved and to use up that can of organic pumpkin puree. I recommend not allowing your ice cream to get too soft. Also please pay attention to the brand and quality of the ice cream you choose.
- 1 container natural vanilla ice cream make sure you choose the least whole ingredient ice cream
- 1 can organic pumpkin puree
- 2 cups ginger snap cookies
- 1 tbsp pumpkin spice We made our own.
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- 1/2 cup pistachio chopped small
Soften vanilla ice cream by leaving it out for 15 minutes.
Cut two sections of place parchment paper that are the same width of the 9″ x 9″ pan. Overlap, placing each paper cross the other so that they lie perpendicular of each other. Attach the paper with clothes pins.
Mix the pumpkin pie spice with organic pumpkin puree in a separate bowl.
Meanwhile, process the ginger cookies in a food processor or place in a ziplock and smash with a cup. Add to the paper lined pan and spread evenly. Flatten firmly with your hand or the bottom of a cup.
Fold the the pumpkin into the vanilla ice cream
Pour the ice cream mixture on top of the cookie base and smooth to a nice finish with a spatula.
Seal with plastic wrap and freeze overnight.
Lastly, whip up the heavy cream with a hand held mixer in a cold stainless bowl, until soft peaks form. Add powdered sugar and vanilla, then continue to whip until combined and cream holds it’s shape.
Serve with sprinkled chopped pistachios on top and a dollop of whipped cream on the side.
I hope you enjoy this easy frozen pumpkin ice cream pie that your kids will have fun making. Check out my other post featuring Palm Springs… Exploring the Health Benefits of Dates [Palm Springs]