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Pumpkin Cheesecake Pie



Graham Cracker Crust:

  • 1012 graham crackers (full pieces)
  • 6 tablespoons unsalted butter (melted)
  • ⅓ cup granulated sugar
  • Pinch of salt
  • 1.5 qt of Alden’s Pumpkin Cheesecake Ice Cream


  1. Preheat the oven to 350 degrees F.
  2. Using a food processor or a ziplock bag and rolling pin- grind the graham crackers. Add sugar and pinch of salt.
  3. Melt the butter and pour into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be coarse.
  4. Add graham cracker mixture to a 8inch or 9inch pie pan and firmly press down using either your hands or back of a measuring cup to make sure it is evenly and firmly packed.
  5. Bake the crust for 6-9 minutes or until fragrant and the crust begins to slightly brown- it will harden as it cools and freezes with the ice cream. Allow to cool completely before filling.
  6. Cut the ice cream container open on the sides. Using a serrated knife, cut ice cream into disks or layers (cutting the entire container in half) and spread into the graham cracker crust. Cover and place in the freezer to firm up.
  7. Just before serving, top with whipped cream and caramel sauce (optional).


Ice cream can also be slightly softened by leaving at room temperature for 10-20 minutes, scooped into the pie crust and spread evenly by using an offset spatula. Cover with plastic wrap and place in the freezer for 12-24 hours to firm up again before serving.

To maintain the swirls in the ice cream, cut the ice cream box open and cut the ice cream in half. Place the ice cream disk into the cooled graham cracker crust and spread evenly.