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Pumpkin Ice Cream Pie with Pretzel Crumb Crust

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


  • 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


  • Preheat oven to 400°F.
  • 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.
  • 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.
  • Cover lightly. Freeze until firm, 2 hours or overnight. Remove from freezer 15 minutes before serving.

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