I love having pumpkin pie for Thanksgiving, and there are so many different variations out there. I usually make at least one pie the traditional way, but since a few family members aren't fond of the texture, I also like to offer other dessert options so that there is something for everyone to enjoy. After all, this is one meal you want your guests to like! This No Bake Pumpkin Pecan Ice Cream Pie is not only one of the kids' favorites, but it's also super easy to make.
The ingredients are simple, and you can whip this up in no time at all. And, since it can still be warm here on Thanksgiving, it's nice to have something cool after a hot meal. I usually make two pies at once because we have a lot of people to feed, but you can make one, two, three or more!
- I/2 gallon of Blue Bell Spiced Pumpkin Pecan Ice Cream
- 1 graham cracker pie crust
- Chocolate syrup
- Caramel sauce (I've got an easy recipe.)
- Your favorite whipped topping
- Chocolate and pumpkin-flavored chips
You could definitely stop there, but I love taking these pies to the next level. I topped this one with a mixture of chocolate syrup and salted caramel sauce, which goes really well with the pecan flavor of the ice cream.
Now, here's an easy peasy way to make a quick salted caramel sauce: Just take a few mini Milky Way caramel bars and melt them with some heavy cream. Stir until smooth, and then add a pinch of sea salt -- yum!
Doesn't it look delish?! You could use any brand or flavor of pumpkin ice cream, but we happened to try the Blue Bell, and I loved the subtle pecan flavor.
Thanks so much for visiting. I hope you enjoy this easy pumpkin pie as much as we do!