Pumpkin ice cream dessert is a vintage ice cream dessert that has a creamy pumpkin flavored layer spiced with cinnamon, cloves and nutmeg between layers of graham cracker crumbs.
In a small mixing bowl, combine the 2 ½ cups graham cracker crumbs and the 1/3 cup unsalted butter. Reserve 3/4 cup of the crumb mixture for the topping and press the rest into a 9” baking pan (round or square).
In a large mixing bowl, combine the 1 cup pumpkin puree, 1 teaspoon ground cinnamon, ¼ teaspoon ground cloves, ¼ teaspoon ground nutmeg, 1/3 cup brown sugar and pinch of salt.
Mix in the 1 quart or 4 cups vanilla ice cream, softened and fold in the 2 cups whipped cream by hand.
Pour the pumpkin mixture over the graham cracker crust; top with the remaining graham cracker crumbs.
Cover the pan with foil and place in the freezer for a minimum of 12 hours to overnight before cutting into pieces to serve. Serve with additional whipped cream.
Notes
This dessert will keep in the freezer up to 45 days
Allow to sit at room temperature for about 15 minutes to allow to easier cutting
Can easily double this recipe; use a 9”x13” pan instead
If substituting a traditional pastry pie crust, blind bake the pie crust until golden brown and allow to cool completely before filling
Try substituting other flavors of ice cream: butter brickle, chocolate chip, butter pecan etc.