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CLINTON KELLY Pumpkin Ice Cream Pie

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All your favorite desserts combined into 1 delicious Thanksgiving specialty!


2 cups graham crackers (finely ground)
5 tablespoons butter (melted)
1/2 cup brown sugar
3 tablespoons half and half
1 tablespoon butter
1 teaspoon vanilla extract
1/2 cup pecans (toasted and chopped)
1 pint butter pecan ice cream (softened)
1 pint pumpkin ice cream (softened)
Whipped Cream
1 cup heavy cream (whipped)
1/4 cup powdered sugar
1/2 teaspoon maple extract

For the Crust: in the bowl of a food processor, add the graham crackers and pulse until finely ground. While pulsing add the melted butter. Add to a deep dish pie plate and press into the bottom and sides. Freeze for 10 minutes.
For the Caramel: in a small saucepan add the brown sugar, half and half and butter and heat over medium heat. Continue cooking, swirling the pan without stirring until the caramel turns a golden brown color, about 7-9 minutes. Remove from the heat and add the vanilla extract. Pour over the frozen crust and top with pecans. Allow to cool slightly.
Add the butter pecan ice cream and smooth. Add the pumpkin ice cream and smooth. Freeze for at least 1 hour until firm.
For the Whipped Cream: in the bowl of a stand mixer add the heavy cream and beat until soft peaks form. Add the confectioners sugar and maple extract and whip until stiff peaks form. Garnish on top of the ice cream pie.
Helpful Tip:
– Dip a serrated knife into hot water for ease with slicing the pie.
– Use store-bought caramel sauce for a shortcut!

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