Fall Favorites: Pumpkin Ice Cream Pie the Best EVER

It's finally getting cool out here and the humidity is finally dropping. Hooray!

I've been waiting allllll summer for this. I am very likely jumping the gun on the long sleeves but I'm wearing them because I can, not because it's cold out or anything, just because it's simply not hot.

Anyway, this weekend, I'm just feeding my blog with my love for all things pumpkin again and this is a must-try for everyone in the world and it's so easy and yummy!  My best friend gave me this recipe last year after finding it on National Geographic Kids here. We just made a couple changes.

Pumpkin Ice Cream Pie

Ingredients:

1/2 gallon vanilla ice cream

1/2 cup canned pumpkin

1/2 cup sugar

1 tsp cinnamon

1/4 tsp ginger

1/4 tsp salt

dash nutmeg

dash cloves

12 miniature graham cracker shell pie crusts

whipped cream (optional)

Directions:

Allow ice cream to soften in fridge or on counter for about 20 minutes. Mix pumpkin, sugar and spices in a bowl. Add softened ice cream and stir. Spoon ice cream into each little pie crust, each one takes about 1 1/2 large spoonfuls. Put finished pies on a cookie sheet and put in freezer. Allow about 3-4 hours for ice cream to freeze. Serve with dollop of whipped cream.

My kids LOVED this and I served it at a Halloween party last year and it's making another appearance this year too but don't tell anyone. The ice cream tastes AMAZING! This is the awesomest and all the little pie shells mean everyone gets their own and it's so cute. Nope, no calorie count or anything on this one, this is just one of those fall yummies.

Enjoy!

I LOVE fall and pumpkin recipes, so if you have any, link em up or email me so I can try it! Happy Fall!!