Pumpkin—Caramel Lode Ice Cream Pie

Preparation info

  • Difficulty


  • Serves


Appears in

A Passion for Ice Cream

A Passion for Ice Cream

By Emily Luchetti

Published 2006

  • About

We never had pumpkin pie for Thanksgiving when I was a kid. Mom and Dad liked chocolate and caramel better. I do appreciate the merits of a good pumpkin pie, but don’t feel, as many do, that the November holiday is not complete without it. So here’s a Thanksgiving pie guaranteed to keep everyone in my family happy.


Pumpkin Ice Cream

  • 3 large egg yolks
  • ½ cup sugar
  • teaspoon kosher salt
  • ¾ cup milk
  • cups heavy (whipping) cream
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¾ cup pumpkin purée

Chocolate Crust

  • cups chocolate wafer cookie or chocolate graham cracker crumbs
  • 2 ounces (4 tablespoons) unsalted butter, melted


  • 1 cup crème fraîche or sour cream
  • 1 tablespoon sugar


To Make the Ice Cream

In a large bowl, whisk together the egg yolks, ¼ cup of the sugar, and the salt.

Cook the milk, cream, the remaining ¼ cup sugar, the cinnamon, and ginger in a saucepan over medium-high heat, stirring occasionally, until almost simmering. Slowly whisk the liquid into the egg mixture. Return the milk mixture to the pan and cook over low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until the custard reaches 175°F and lightly coats the spatula. Strain through a medium-mesh sieve. Cool over an ice bath until room temperature. Stir in the pumpkin purée. Refrigerate for at least 4 hours or up to overnight.

Churn in an ice cream machine according to the manufacturer’s instructions. Place the ice cream in the freezer while you prepare the crust.

To Make the Crust

In a bowl, stir together the cookie crumbs and melted butter. Press the cookie crumbs into the bottom and sides of a 9-inch pie pan. Freeze for 30 minutes.

Spread the ice cream in the pan on top of the crust. Using your fingers or the end of the handle of a wooden spoon, make about fifteen ½-inch-wide holes in the ice cream. Place the caramel sauce in a pastry bag (you don’t need a tip in the bag). Cut the end off the bag. Fill the holes with caramel sauce. (Save any remaining caramel sauce for garnish.) Freeze the pie until hard, anywhere from 4 hours to overnight, depending on your freezer.

In Advance

The pie can be assembled 2 days in advance. Cover with plastic wrap. Top with the crème fraîche just before serving.

To Serve

In a bowl, whisk together the crème fraîche or sour cream and sugar. Spread the mixture over the top of the pie. Warm the remaining caramel sauce on the stove top or in a microwave. Serve the pie with caramel sauce in a pitcher on the side.