One of the best things about Thanksgiving is the PIE, am I right? Of all the pies served at Thanksgiving, the star of the show is usually the pumpkin pie. There’s just something about that smooth, spicy taste that screams all things fall, Thanksgiving, coziness, family, and….YUM. Well I love traditional pumpkin pie as much as the next person, but this year I wanted to take it to the next level and incorporate ice cream and pecans somehow. After some experimentation, I came up with the perfect combination of sugar and spice, and today I’m sharing the result: my Pumpkin Pie Ice Cream Pie with Spiced Candied Pecans recipe. It’s a mouthful — in more ways than one. 😉
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First, the Sugar
This pie uses three types of sugar: brown, regular, and powdered. I used Florida Crystals Organic Raw Cane Sugars (all three types) in this recipe, and I love knowing that it’s certified organic and grown and harvested sustainably in the United States. You can get Florida Crystals organic sugars at your local grocery store, and they’re also available online at Amazon and Walmart. I highly recommend them! Many thanks to Florida Crystals for sending me these sugars to use in my recipe.
Next, the Spice
We have an ice cream maker and have made several types of ice cream before (like this Chocolate-Covered Pretzel Reese’s Peanut Butter Cup ice cream recipe). We had made a few batches of pumpkin pie ice cream and kept tweaking the types and amount of spices to bring out the ultimate pumpkin pie flavor. We discovered that the best combination of spices in pumpkin pie ice cream is cinnamon, ginger, nutmeg, cloves, and salt. Oh yeah, and a little cayenne pepper. You guys, the cayenne pepper adds just the perfect pop of heat and makes all of the other spices stand out more. This worked so well that we added a pinch of cayenne to the candied pecan trimmings, too.
Pumpkin Pie Ice Cream Pie Recipe
Begin by making the ice cream. We use an ice cream machine, but if you don’t have one, see below for other options. While the ice cream is in the machine, make and bake the pie crust, then let it cool. Add the soft ice cream to the cooled, prepared pie crust, then top with extra pie crumbles and candied spiced pecans. Freeze for a few hours. Once the pie is completely frozen, take it out 10 to 20 minutes before serving to soften a little. Serve plain or with whipped cream.
Pumpkin Pie Ice Cream (the pie filling)
- 2 large eggs (can also use pasteurized liquid eggs)
- 2 cups heavy cream
- 1-1/2 cups canned pumpkin
- 1 cup packed Florida Crystals Organic Brown Raw Cane Sugar
- 1 tsp ground ginger
- 2 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/8 tsp ground cloves
- 1/4 tsp salt
- 1 tsp vanilla
- 1/8 tsp ground cayenne pepper
Directions: (1) Combine the ingredients below, mix well, and pour into an ice cream maker. (2) When the ice cream maker cycle is done, spread or pour into the prepared pie shell.
Graham Cracker Pecan Pie Crust
- 1-3/4 cups graham cracker crumbs
- 1/4 finely chopped pecans
- 1/2 cup Florida Crystals Organic Powdered Raw Cane Sugar
- 1 stick (1/2 cup) butter, melted
Directions: (1) Combine all of the ingredients until well blended. (2) Press into a pie pan. Tip: I use the bottom of a 1-cup measuring cup to press it down evenly, then use my fingers to press the crust up the sides of the pie pan. Another Tip: I like to set aside a tablespoon or two of the crumbly mix to sprinkle on top of the pie. (3) Bake the formed crust at 300 degrees for 8-10 minutes. (4) Allow to cool completely (it’s not a bad idea to put it in the fridge so it’s chilled before you put the ice cream on it).
Spiced Candied Pecans
- 1 egg white
- 1 cup pecans
- 1/4 cup Florida Crystals Organic Raw Cane Sugar
- pinch of ground cloves
- pinch of ground cayenne pepper
Directions: (1) Whisk egg white until foamy. (2) Stir in pecans, sugar, cloves, and cayenne pepper, turning to coat. (3) Bake at 350 degrees on a parchment-lined cookie sheet for 10 minutes. (4) Stir, then bake for another 10 minutes. (5) Remove from oven and allow to cool. Add the cooled spiced candied pecans to the top of the pie as a garnish (or eat them plain – so sweet and just a hint spicy!).
If you don’t have an ice cream maker, here are two alternative ways to make the ice cream:
- Buy pre-made vanilla ice cream, thaw it a little so it’s soft, then blend in the pumpkin and spices. Pour or spoon into the crust and freeze.
- Use my recipe for the ice cream and follow this tutorial from Tessa at Handle the Heat for making no-churn homemade ice cream without a machine.
The secret to the phenomenal taste of this pie really is the sugar and the spices. The combination of sweet and spicy works so well and just amplifies the pumpkin pie flavor.
My family raved over this pie! Typically, they all like pumpkin pie, but don’t go crazy over it. But this pumpkin pie ICE CREAM pie with its toasty, crunchy crust and its sweet-spicy flavor explosion blew them away. The only downside to this pie is, since it’s frozen, you’d have to pack it in something cold if you had to transport it over the river and through the woods to grandmother’s house. But once your family tastes it, there may not be enough left to take to grandmother’s house anyway.