Spiced Pumpkin Ice Cream Pie

Spiced Pumpkin Ice Cream Pie

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About this recipe: This frozen dessert is delectable. A biscuit base is filled with a spiced, pumpkin and ice cream filling, then served with sweetened whipped cream and chocolate curls.


Serves: 8 

  • 175g vanilla biscuits
  • 55g walnuts
  • 50g unsalted butter, melted
  • 2 tablespoons maple syrup
  • 1 litre vanilla ice cream, softened
  • 250g pumpkin puree
  • 1 teaspoon ground cinnamon
  • 175ml double cream
  • 2 tablespoons caster sugar
  • 60g margarine
  • 110g plain chocolate chips
  • 1/4 teaspoon ground allspice or ground cloves
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Prep:45min  ›  Cook:5min  ›  Extra time:1hr10min freezing  ›  Ready in:2hr 

  1. In a liquidiser or food processor, blend the vanilla biscuits and walnuts into fine crumbs. Transfer to a 23cm quiche dish. Mix in the butter and maple syrup. Using a fork, press firmly and evenly onto the bottom and sides of the dish to create a base. Chill 10 minutes in the freezer.
  2. In a large bowl, blend the vanilla ice cream, pumpkin puree and spices. Spoon into the biscuit base. Smooth top with a spatula. Chill 1 hour in the freezer or until firm.
  3. Before serving pie, place the double cream and caster sugar in a small bowl. Mix with an electric mixer on high speed until peaks form. Spoon into a piping bag with a star nozzle and pipe around the edge of the pie.
  4. In a small saucepan over low heat, melt margarine and chocolate chips, stirring occasionally, until smooth. Transfer to a small plastic container and chill in the freezer 30 minutes or until firm.
  5. Remove chocolate from container. Using a vegetable peeler or cheese slicer, scrape the chocolate to form small curls. Use the curls to decorate the pie

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