Pumpkin Caramel Ice Cream Pie
A creamy pumpkin caramel ice cream pie with a cinnamon graham cracker crust. Easy to make and perfect for pumpkin lovers.
Credit to: onesweetmama pinterest
Calories
574.87kcal (8 serving)
Total Fat
32.4g (8 serving)
Saturated Fat
14.63g (8 serving)
Trans Fat
0.02g (8 serving)
Cholesterol
74.08mg (8 serving)
Sodium
329.83mg (8 serving)
Total Carbs
64.52g (8 serving)
Dietary Fiber
2.48g (8 serving)
Sugars
37.95g (8 serving)
Protein
7.43g (8 serving)
- 1 tub Breyers vanilla ice cream
- 5 tablespoons melted butter
- 12.5 oz cinnamon graham crackers
Directions
Print1. Place cinnamon crackers in a food processor or blender with the melted butter and blend until no large pieces remain.
2. Press into a pie dish (reserving a couple tablespoons of crumbs for topping) and bake at 350 degrees Fahrenheit until lightly browned, around 10 minutes.
3. Remove from the oven and once cooled, fill with the vanilla ice cream (you can let the ice cream sit on the counter at room temp for a couple minutes to soften).
4. Drizzle on a few tablespoons of the caramel sauce, adding swirls if desired, then sprinkle on the cookie crumbs and freeze until ready to serve.
5. Enjoy!