Mini Pumpkin Ice Cream Pies - Thanksgiving with Breyers

Rich and creamy mini pumpkin ice cream pies that come together quickly and easily with Breyers vanilla ice cream. #Breyers #thanksgiving #ad

I can't believe that Thanksgiving is less than one week away! Hopefully everyone has their holiday menu planned out. I know I do, but I'm still tossing around a few dessert ideas. I love having a variety of desserts for Thanksgiving, so today I'm sharing a nontraditional Thanksgiving dessert that I think you'll love. 

Mini Pumpkin Ice Cream Pies!!!! I know ice cream seems a bit strange for Thanksgivings, but when my friends over at Breyers® asked me to share a recipe showcasing how their ice cream fits into our Thanksgiving dinner, how could I pass up that delicious challenge.   

I love surprising my family and friends with holiday treats, so I'm really excited about this recipe. These mini pumpkin ice cream pies start with Breyers® rich and creamy vanilla ice cream mixed with, pumpkin puree, pumpkin pie creamer, brown sugar and cinnamon filled inside mini graham cracker crusts. 

I love Breyers® Ice cream, especially their Natural Vanilla. The vanilla that goes into Breyers® products is 100% Rainforest Alliance Certified™ and comes from sustainable vanilla farms in Madagascar, so you know it's good. 

My local grocery store was out of the Natural Vanilla, but Breyers® offers four vanilla varieties, so I went with their homemade vanilla. The consistency is super creamy with a homemade taste that's perfect for my mini pumpkin ice cream pies.   

I added a variety of delicious toppings to finish off these mini ice cream pies...... I couldn't resist! I sprinkled a combination of butterscotch and milk chocolate chips, caramel sauce, and a dollop of whipping cream. I think they turned out so pretty and festive. The caramel, chocolate and butterscotch chips compliment the pumpkin perfectly.  

Move over traditional baked Thanksgiving pies because there's a new pie in town....... Pumpkin Ice Cream pie and it is delicious!!! Your guests will love this festive little pumpkin treat. Now lets get started on this easy festive  ice cream dessert. 

You'll need the following ingredients: Breyersvanilla ice cream (any variety), pumpkin pie or pumpkin spice creamer, mini prepared graham cracker crusts, pumpkin puree, brown sugar, cinnamon, butterscotch and chocolate chips, caramel sauce and whipping cream (for garnish). 

Start by preparing the pumpkin pie ice cream, remove the vanilla ice cream from the freezer and thaw until slightly softened.

Add the ice cream to a large mixing bowl or kitchen aid mixer. Add the pumpkin puree, creamer, brown sugar, cinnamon and mix well. Add the mixture to a plastic container and cover with a lid. Freeze the pumpkin pie ice cream until it's semi-soft. Remove ice cream from freezer and add 1/4 cup (half of a ice cream scoop) of the pumpkin pie ice cream to each mini graham cracker crust.  

Smooth the top after adding the ice cream. I placed the mini pies back into the freezer for about 15 minutes before adding the toppings.

Drizzle the caramel syrup on top and sprinkle with chocolate and butterscotch chips. Garnish with a dollop of whipped cream and additional caramel sauce. Store mini pumpkin ice cream pies covered in the freezer until ready to serve.

Store mini pumpkin ice cream pies covered in the freezer until ready to serve. Remove ice cream pies 30 minutes before serving. Serve slightly thawed.  

Author: Tina Butler | Mommy's Kitchen

Mini Pumpkin Ice Cream Pies

Rich and creamy mini pumpkin ice cream pies that come together quickly and easily with Breyers vanilla ice cream.

Prep time: 1 HourTotal time: 1 Hour

Ingredients

• 1  quart Breyers Vanilla Ice Cream, slightly softened
• 1/2 cups pumpkin spice liquid creamer
• 1/2 cup fresh pumpkin puree or solid packed pumpkin
• 1/4 cup brown sugar
• 1 teaspoon cinnamon
• 10 mini graham cracker crust shells
• 1/2 cup chocolate chips
• 1/2 cup butterscotch chips
• caramel sauce, garnish
• whipped cream, garnish

Instructions

1. Remove the ice cream from the freezer and thaw until slightly softened. Add the ice cream to a large mixing bowl (I used my kitchen aid mixer with the paddle attachment).
2. Add the pumpkin puree, creamer, brown sugar, cinnamon and mix well. Add the mixture to a plastic container and cover with a lid. Freeze the pumpkin pie ice cream until it is semi-soft.
3. Remove ice cream from freezer and add 1/4 cup of the pumpkin pie ice cream to each mini graham cracker crust.
4. Smooth the top after adding the ice cream.
5. I placed the mini pies back into the freezer for about 15 minutes before adding the toppings.
6. Drizzle the caramel syrup on top and sprinkle with chocolate and butterscotch chips. Garnish with a dollop of whipped cream and additional caramel sauce.
7. Store mini pumpkin ice cream pies covered in the freezer until ready to serve. 
8. Remove mini ice cream pies 30 minutes before serving. Serve slightly thawed.

Notes:

These mini ice cream pies can be prepared up to 2 weeks in advance and stored in the freezer until Thanksgiving Day. Just remove the pies 30 minutes before serving. Serve ice cream pies slightly thawed. 

https://www.mommyskitchen.net/2016/11/mini-pumpkin-ice-cream-pies.html

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This is a sponsored conversation written by me on behalf of Unilever Ice Cream. The opinions and text are all mine.