Pumpkin Ice Cream Pie by temp-tations®

Pumpkin Toffee Ice Cream Pie

Total Time:
30 mins
Prep Time:
20 mins
Cook Time:
10 mins
12 servings
Dish Size:
9" Pie Dish, 6-oz. Ramekins
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October 31, 2013
Tara’s Tidbits®

Seasonal flavors like pumpkin puree, nutmeg and cinnamon combined with year-round goodies like toffee and vanilla ice cream come together beautifully. Here's a tip: the addition of rum prevents the pumpkin puree from getting icy when it freezes, and it adds a great rich flavor. If you prefer to omit it, replace rum with a tablespoon of vanilla extract, and make sure to let the pie sit at room temperature for 20 minutes before serving.


  • 2 cups ginger snap cookie crumbs
  • 4 tablespoons unsalted butter, melted
  • 48 ounces (1 half gallon) premium vanilla ice cream, softened
  • 1 (14-ounce) can pumpkin puree
  • 2 tablespoons dark rum
  • 1 1/2 teaspoons cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon ginger
  • 2 cups English toffee bits


  1. Preheat oven to 325 degrees. Combine the cookie crumbs and butter in a large bowl and stir until well combined. Press into the bottom and up the sides of a temp-tations® 9" pie dish. Alternatively, you can fill the bottom of 8 temp-tations® 6-oz. ramekins with the cookie crumb mixture. Bake crusts for 10 minutes. Let crusts cool completely.
  2. Combine pumpkin puree, rum, cinnamon, nutmeg and ginger in a large bowl. Add the softened ice cream, and mix until the pumpkin is just incorporated into the ice cream. Transfer half the pumpkin ice cream to the prepared pie dish or ramekins, and top with half the toffee bits. Freeze until firm, then cover with the remaining ice cream and sprinkle with remaining toffee bits. Freeze until firm.
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