This post is sponsored by Mayfield Creamery. Their delicious ice cream is available at Publix for only $5.99 – get some! As always, all opinions are my own.
Over the weekend I had the chance to get to Publix by myself, without any of the kids. Basically, it was a mom-cation. I was able to meander the aisles on my own, without anyone telling me where to go or what to buy. Pure bliss. As I made my way through my grocery checklist, I stumbled upon the ice cream aisle. Accident? I think not.
I decided to pick up some Mayfield Creamery ice cream. I’ve tried their ice cream before, and I really love their delicious, creamy flavors. Mayfield Creamery makes a variety of iconic signature flavors, classics for the whole family, and an exciting array of limited time only varieties. Check out that Candy Jar Crunch in my photo above (ummm, yum!).
I also love that Mayfield Creamery ice cream uses fresh cream from their own dairy – with no artificial growth hormones – from family recipes perfected over three generations. I grabbed a container of Homemade Vanilla to use in my Pumpkin Ice Cream Pie, which is perfect for the fall season.
When I got back home from Publix, my boys were super excited to help me make our ice cream pie! Making this Pumpkin Ice Cream Pie was actually pretty easy, only requires a few ingredients, and came out uhhhh-mazing.
Want to whip up your own Pumpkin Ice Cream Pie using the delicious flavors of the fall season and Mayfield Creamery ice cream? Here’s what you’ll need to get started…
Homemade Pumpkin Ice Cream Pie Recipe
INGREDIENTS
for the crust:
1 1/2 cup crushed gingersnap cookies
1/4 cup cane sugar
4 tablespoons butter (melted)
for the pie filling:
1 quart Mayfield Creamery Homemade Vanilla ice cream
1 cup canned unsweetened pumpkin puree
1/2 cup brown sugar
1 teaspoon pumpkin pie spice blend
pinch of salt
To begin, heat your oven to 450 degrees. In a large mixing bowl, combine all ingredients for the crust. My kids thought it would be fun to mix by hand instead of using the stand mixer. It certainly seemed more fun that way. Feel free to mix your crust ingredients however you’d like.
Then, press the crust into a 9-inch pie plate. Pop that baby into the oven and bake for about 5 minutes. Let it cool completely before adding the pie filling that you’ll be making next.
To make the filling, mix together all pie filling ingredients with your stand mixer until well mixed. Spread over the cooled crust. You’re going to freeze this pie overnight so you don’t have a soggy ice cream pie.
When you’re ready to eat this incredible pumpkin ice cream pie, be sure to remove from the freezer about 10 minutes before serving to let the pie defrost a bit.
Serve and ENJOY! Happy Fall, y’all.
