We came up with a yummy recipe while us sisters were together — Chocolate Chip Pumpkin Bread Ice Cream Pie! So easy to make!

HOW TO MAKE CHOCOLATE CHIP PUMPKIN BREAD ICE CREAM PIE

If there’s one thing all of us sisters love, it’s ICE CREAM. We can’t give it up even when the weather gets cool and everything pumpkin comes out! So we created this recipe for Chocolate Chip Pumpkin Bread Ice Cream Pie. You still get the yummy pumpkin bread flavors in the crust, with some chocolate chips mixed in….then there’s the pumpkin-flavored creamy ice cream layer! It’s the perfect fall dessert for ice cream lovers!! We really enjoyed all the flavor in this dessert — so delicious!

You’ll start by making the pumpkin bread crust.

Preheat your oven to 350 F, then put these ingredients into your food processor:

• 2 cups graham cracker crumbs
• 1/4 c. sugar
• 1/4 c. flour
• 1 T. pumpkin pie spice
• 1/2 t. baking soda
• 1/4 c. canned pumpkin (not pumpkin pie filling, just plain pumpkin)
• 1 stick melted butter

Pulse until evenly combined, then add 1/2 c. milk chocolate chips and pulse just until they are smaller pieces.

Press the crust mixture into a 9-inch pie pan and bake at 350 F for 20 minutes, or until set.

While the crust is baking, you can prepare the pumpkin spice sugar layer.

Combine these ingredients in a saucepan:

• 1/2 stick butter
• 1/2 c. brown sugar
• 1/2 T. pumpkin pie spice

Cook over medium heat, stirring constantly, until mixture is bubbly. Turn the heat off and stir in 2 t. flour. Stir it around until it’s all mixed in.

Let that rest while you prepare your pumpkin ice cream filling.

In a blender, place these ingredients and blend for 1-2 minutes, until frothy:

• 1 qt. melted vanilla ice cream
• 1/2 c. canned pumpkin
• 1/2 t. pumpkin pie spice

Smooth the pumpkin spice sugar layer over the warm crust.

Now pour the pumpkin ice cream mixture on top.

Freeze for 4-5 hours or overnight.  Let the ice cream pie sit out to thaw for 20-30 minutes before serving.

Chocolate Chip Pumpkin Bread Ice Cream Pie

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Ingredients

For the pumpkin bread crust

• 2 c. graham cracker crumbs
• 1/4 c. sugar
• 1/4 c. flour
• 1 Tbs. pumpkin pie spice
• 1/2 tsp. baking soda
• 1/4 c. canned pumpkin
• 1 stick melted butter
• 1/2 c. milk chocolate chips

For the pumpkin spice sugar layer

• 1/2 c. brown sugar
• 1/2 stick butter
• 1/2 Tbs. pumpkin pie spice
• 2 tsp. flour

For the pumpkin ice cream filling

• 1 qt. melted vanilla ice cream
• 1/2 c. canned pumpkin
• 1/2 tsp. pumpkin pie spice

Instructions

For the pumpkin bread crust

1. Preheat oven to 350 F. Put all ingredients besides chocolate chips into food processor and pulse until they are combined. Add chocolate chips and pulse just until they are smaller pieces and evenly distributed. Press the crust mixture into a 9-inch pie pan and bake for 20 minutes or until set.

For the pumpkin spice sugar layer

1. Put pumpkin pie spice, sugar, and butter in a small saucepan and cook over medium heat, stirring constantly, until mixture is bubbly. Remove from heat and stir in 2 tsp. flour. Stir until combined. Let rest, then smooth over hot crust layer.

For the pumpkin ice cream filling

1. Place all ingredients in blender. Blend 1-2 minutes, until frothy.
2. Pour mixture over the pumpkin spice sugar layer.
3. Freeze for 4-5 hours or overnight. Let the ice cream pie sit out to thaw 20-30 minutes before serving.