Pumpkin Ice Cream Pie with Maple Spiced Pecans


1 ½ cups graham cracker crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted and cooled
3 cups high quality pumpkin ice cream OR 2 cups vanilla cream and 1 cup pumpkin puree mixed together
16 pecans
4 tablespoons maple syrup

Whipped Cream for serving


1. PreheatĀ  the oven to 350 degrees F. Butter a 9-inch pie plate and set aside.

2. Combine the graham cracker crumb, sugar, and butter in a bowl. Stir until the crumbs are moistened and press into the pie plate. Bake for 10 to 12 minutes. Allow to cool

3. Allow the ice cream to soften and press it firmly into the baked pie crust, smoothing the top with a spatula.

4. In a small skillet over medium heat add the pecans and maple syrup and stir the pecans until they are coated in the maple syrup and it begins to crystallize. Be patient, this takes about 8 minutes. Remove the pecans and arrange them on top of the pie.

5. Freeze the pie for at least 4 hours. Serve with whipped cream.

Naptime Notes

Naptime Recipe Serving ideas

This delicious pie recipe is perfect for Thanksgiving and is such a nice change from regular pumpkin pie! It would also be great served with caramel sauce.

Naptime Stopwatch

20 minutes prep time, 10 minutes bake timeĀ  (plus freezing time)

Naptime Reviews

This delicious pie is always a hit!



More Naptime Recipes

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