Pumpkin Ice Cream Pie Recipe - Easiest Recipe Ever

– 200 g ice cream cone crumbs 12 sugar or waffle cones, ground in the food processor – ⅓ cup butter melted – Apple Cider Caramel or store bought caramel sauce – 1 quart Pumpkin Ice Cream – Apple Cider Meringue or Swiss Meringue




Warm the oven up to 350 F. Put the butter and cone crumbs into a 9-inch pie pan and press them down. Put it in the oven for 10 minutes to set. 

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STEP  1 .

Wait about 10 minutes after taking the ice cream out of the freezer to make it soft. To make the caramel easier to work with, warm it up a bit. 

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Even out the caramel on top of the crust. Put it in the freezer to get hard. Spread the ice cream over the caramel as evenly as you can, 

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Then cover it with plastic wrap and press down so it's mostly flat. It should be a little thicker in the middle, which is good! This time, put it in the freezer for at least an hour.  

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If it's sealed, you can leave it there for a few days. Take the pie out of the freezer and remove the plastic wrap once the meringue has stiff peaks.  

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Make pretty swoops with the back of a spoon or an offset spatula as you spread the meringue over it. You can go to the next step right away or freeze the pie for a few hours. 

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Light the pie on fire with a kitchen torch. Serve right away. That's easy to do with a warm, dry knife.  

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See Also

Pomegranate Sorbet Recipe