As you all know, I live in western New York and of course, like everyone who lives here, I mourn the end of summer because I know what’s to come – months of very, very cold weather and a thousand feet of snow. We all dislike it but we have to face the facts year after year when our precious summer months come to an end. On the bright side, fall desserts and ice cream flavors are something to get excited about this time of year and can maybe make you miss summer just a teeny tiny ounce less….maybe?
One of those recently discovered ice cream flavors is Perry’s pumpkin pie ice cream which was sent to my house straight from Perry’s on dry ice! Ice cream… delivered straight to my door – a dream came true for me that day 
How on earth did I get so lucky, you ask? Well, I will have to share with you my exciting news: Perry’s recently sent me an invitation to join their Inside Scooper’s program. This entitles me to early access of their brand new flavors and so much more! Perry’s is one of the largest ice cream producers in New York State and has always been a favorite of mine since I was a little girl. If you live or have ever lived in Western New York… or even if you currently live anywhere near a Wegmans store, you definitely are no stranger to Perry’s flavors. It is also served at a lot of my favorite local ice cream stores. Perry’s is very popular around these parts, as you can see.
I tried to come up with something fun to make with the ice cream I received. I decided to make an ice cream cake but in a pie shape. For the crust, I thought what goes better with pumpkin flavor than a gingersnap crust? I also topped the pie with homemade caramel sauce. I would highly recommend adding this on top and not leaving it out! It adds so much flavor. You can buy store-bought caramel sauce instead of making it to save yourself time. Pumpkin ice cream + gingersnap crust + caramel topping = a perfect fall dessert.
Keep an eye out for pumpkin pie ice cream next time you go grocery shopping! It includes swirls of whipped cream throughout and chunks of delicious pie crust pieces. To die for!
Happy ice cream eating!
INGREDIENTS:
Perry’s Pumpkin Pie Premium Ice Cream, 1.5 qt
(if you can’t get Perry’s brand where you live, use any pumpkin-flavored ice cream you can find!)
Pie Crust:
2 cups gingersnap cookie crumbs (I crushed Gingersnap cookies in a food processor)
1/3 cup sugar
1/4 teaspoon ground ginger
6 tablespoons butter, melted
Caramel Sauce:
4 Tablespoons Butter
1 cup Brown Sugar, Packed
1/2 cup Half-and-half
Pinch Of Salt
1 Tablespoon Vanilla
DIRECTIONS:
Pie Crust:
Mix the gingersnap crumbs, sugar, ginger and butter in a bowl. Press the mixture into the bottom of a pie plate. Bake in a preheated 350F oven until lightly golden brown, about 8-15 minutes.
Let ice cream soften on the counter and scoop into the pie shell. Smooth the top with a spatula and freeze.
Caramel Sauce:
Mix butter, brown sugar, half & half, and salt in a saucepan over medium low heat. Cook while whisking gently for 5 to 7 minutes, until thicker. Add vanilla and cook another minute to thicken further. Turn off heat and pour sauce into a jar. Refrigerate until cold.
Pour caramel sauce in a zig-zag pattern over individual slices of pie when you serve them!
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i was just thinking about messaging you to ask “how is the ice cream?” SO happy to see it is a big hit! I’ll be going to Wegmans to pick some up!!!
I highly recommend it! It’s delish!
gingersnaps, caramel and PUMPKIN and ICE CREAM. OH MY GOSH. You combined ALL of my favorite little desserts into one Ashley! I am freaking out over this pie. SO easy and SO incredible tasty I bet! I love pumpkin ice cream!
It was pretty much incredible, to say the least!
Pumpkin ice cream at the front door is an absolute dream come true
And I love the pie you’ve made with it!
Thanks, girl! It really was a dream come true
I always describe pumpkin ice cream as tasting like pumpkin pie with a great deal of whipped cream, so ice cream pie should have been a no-brainer, but it never occurred to me!
Love the gingersnap crust and homemade sauce!
Thanks so much, Tonette! I love getting comments
Ashley, this looks out. of. control. AMAZING! This is so perfect because it’s still really warm here, but I want to get as much as I can out of fall flavors. We’ll be trying this one soon!
Thanks for commenting, Whitney!
Very nice! Great opportunity for you, too, with being a tester for new flavors!
This is the epitome of Fall.
Thanks, Carrie! Yeah I was really excited about the opportunity with Perry’s
This looks amazing and I’ve never had pumpkin served this way. In Australia pumpkin is only used in savoury dishes like served roasted with beef! I would love to try this xx
I never knew that before, how interesting! Thanks for commenting!
That’s funny, because even though pumpkins are from America and were served savory for many years, most people in the U.S. only eat pumpkin pie…and then maybe muffins…and I just ran across a recipe for pumpkin caramels!
Ashley, you have such an interesting group of cooks here!
I also got two containers of Perrys at my door the other day, then played with the remaining dry ice
This pie is an excellent use of the ice cream, other than just eating it straight from the container with a big spoon!
That’s awesome, Vicki!
If only they sold vegan pumpkin ice cream! Actually, it’s better that it is not sold, otherwise I would eat my weight in that deliciousness.
Pumpkin pie ice cream?!?! That’s awesome!
Awesome, indeed!