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Pumpkin Ice Cream Pie with Pretzel Crumb Crust

The slightly salty crust is great with the smooth and spicy filling.

Quick Facts

Prep Time: 20 minutes
Bake Time: 10 minutes
Chill Time: 2 hours
Yield: 8 servings



  • 2 cups crushed pretzels
  • 1/2 cup melted butter
  • 1/2 cup chopped pecans
  • 1/3 cup sugar


  • 1 cup canned pumpkin
  • 1/2 cup brown sugar
  • 1/4 cup Karo® Dark Corn Syrup
  • 1 tablespoon pumpkin pie spice
  • 1 quart vanilla ice cream, softened


  1. Preheat oven to 400°F.
  2. Combine all crust ingredients. Reserve 1/3 cup. Press remaining crumbs over bottom and up sides of 9-inch pie plate. Bake for 10 minutes. Cool completely.
  3. Mix pumpkin, brown sugar, corn syrup and pumpkin pie spice in a large bowl. Fold in softened ice cream. Pour mixture into crust. Top with reserved crust crumbs.
  4. Cover lightly. Freeze until firm, 2 hours or overnight. Remove from freezer 15 minutes before serving.