Rum-Sauced Pumpkin Ice Cream Pie Recipe

Name: Rum-Sauced Pumpkin Ice Cream Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/4 cups graham crackers/wafers finely crushed; ⅓ cup butter or margarine, melted; 1/4 cup sugar granulated; 1/2 cup brown sugar packed; 1 tablespoon cornstarch; 1/4 cup water; 1/4 cup evaporated milk; 2 tablespoons corn syrup, light; 1 tablespoon margarine or butter; 2 tablespoons rum; 1 cup pumpkin puree (canned); 1 teaspoon pumpkin pie spice; 1 pint vanilla ice cream softened; 4 ounces whipped topping, prepared thawed; 1 x pecans chop

Servings: persons

1 1/4 cups graham crackers/wafers finely crushed
⅓ cup butter or margarine, melted
1/4 cup sugar granulated
1/2 cup brown sugar packed
1 tablespoon cornstarch
1/4 cup water
1/4 cup evaporated milk
2 tablespoons corn syrup, light
1 tablespoon margarine or butter
2 tablespoons rum
1 cup pumpkin puree (canned)
1 teaspoon pumpkin pie spice
1 pint vanilla ice cream softened
4 ounces whipped topping, prepared thawed
1 x pecans chop

1
For crust, combine crushed crackers, melted margarine, and granulated sugar; toss to mix well.
2
Spread evenly into a 9-inch pie plate, pressing onto the bottom and up the sides to form a firm, even crust.
3
Chill about 1 hour or freeze 20 minutes, or until firm.
4
Meanwhile, for rum sauce, mix brown sugar and cornstarch in a small saucepan.
5
Stir in water.
6
Stir in evaporated milk and corn syrup.
7
Cook and stir over medium heat until thickened and bubbly (mixture may appear curdled).
8
Cook and stir 2 minutes more.
9
Remove from heat; stir in the 1 tablespoon margarine or butter and the rum.
10
Set aside to cool.
11
Stir together pumpkin and pumpkin pie spice in a large mixing bowl.
12
Fold in ice cream and the 4-ounce container thawed whipped topping.
13
Pour half of the pumpkin mixture into prepared crust.
14
Reserve 2 tablespoons sauce for top of pie.
15
Pour remaining sauce evenly over pumpkin layer, marbling slightly.
16
Top with remaining pumpkin mixture.
17
Drizzle with reserved sauce.
18
Cover and freeze at least 4 hours or until firm.
19
To serve, let stand at room temperature for 15 to 30 minutes.
20
Dollop with whipped topping and sprinkle with chopped pecans.

711

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 1/4 cups graham crackers/wafers finely crushed, ⅓ cup butter or margarine, melted, 1/4 cup sugar granulated, 1/2 cup brown sugar packed, and more.

Yes, Rum-Sauced Pumpkin Ice Cream Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Keep frozen in an airtight container for up to 1–2 months. Let it soften for a few minutes before serving.

That's it — enjoy your meal!

Rum-Sauced Pumpkin Ice Cream Pie

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions