PUMPKIN MELT AWAY PIE // The Kitchy Kitchen

Pumpkin pie is a classic for Thanksgiving, but I love the idea of a frozen dessert to cap off the evening.  It feels refreshing after a heavy meal, and the best thing? You can make it a week ahead of time and keep it in the freezer. It’s the perfect sneaky dessert if the Thanksgiving menu is stressing you out. 

PUMPKIN MELT AWAY PIE // The Kitchy Kitchen

PUMPKIN MELT AWAY PIE // The Kitchy Kitchen

PUMPKIN MELT AWAY PIE // The Kitchy Kitchen

PUMPKIN MELT AWAY PIE // The Kitchy Kitchen


For one 9 inch pie

1 recipe pretzel graham crust (recipe below)

1 cup salted caramel sauce (recipe below)

8 cups pumpkin ice cream, softened (recipe below)

2 cups cinnamon bourbon whipped cream (recipe below)

1/4 cup chopped pecans


To make the pie, pour about 3/4 cup of caramel sauce in the bottom of the crust, and top with pumpkin ice cream.  Smooth the ice cream over the pie and pop in the freezer to set, about 30 minutes but you can leave it there longer if you want. You can do two things regarding serving: serve it with fresh whipped cream or with frozen whipped cream.  Either way, top the set pie with whipped cream.  If serving immediately, add chopped pecans and the remaining 1/4 cup of caramel sauce.  If freezing again, reserve the toppings until just before you serve.  Enjoy!


A fully baked crust can get hard in the freezer, so I par bake mine.  You can also skip the baking process all together and just use raw crust.

1 cup graham cracker crumbs

1 cup pretzel crumbs

1/2 cup sugar

12 tablespoons unsalted butter


Preheat oven to 350F.

Combine all of the ingredients in a food processor (or with your hands) until evenly distributed and clumping a bit. Spread evenly into a 9 inch pie or tart pan, patting down with your hands. Pop in the oven and bake for 5 minutes, until deeper in color.  Remove from the oven and cool on the counter completely.


Makes 2 cups

1 cup white sugar

4 ounces unsalted butter

3/4 cup heavy cream

1 teaspoon vanilla extract

1/2 teaspoon salt


Heat the sugar in a saucepan over medium heat, until the sugar turns golden.  Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.

Turn heat to low, add the butter, and stir to combine.  Careful, it’ll foam up. Then add the heavy cream, vanilla extract, and salt stirring to combine.  You’ll cook the sauce for about 5-10 minutes, until it comes together. It’ll take quite a bit of stirring!

Pour the caramel into a glass jar, let it come to room temperature, and store in the fridge for up to two weeks.  Pour over everything and anything!


Makes 4 pints

8 ounces butter, browned

6 cups half and half

6 egg yolks

2 cups canned pumpkin puree

1 teaspoon cinnamon

1 teaspoon powdered ginger

1/2 teaspoon cardamom

1 cup sugar


Melt the butter in a small pot over medium heat until it becomes golden brown. Remove from the heat and allow the butter to cool to room temperature.

In a large pot, bring the half and half up to  a simmer. Meanwhile, whisk together the egg yolks, pumpkin, spices, sugar and salt until smooth. To temper the eggs, carefully whisk about 1 cup of the hot half-and-half into the egg mixture until smooth. Then whisk the egg mixture back into the half-and-half in the pot. Return to medium-low heat and cook to 170°F, constantly stirring along the bottom of the pot to ensure even cooking. Once it has reached 170°F, remove from the heat and whisk in the brown butter. Strain through a fine-mesh strainer into a bowl. Cool the ice cream base, in its bowl, to room temperature in an ice bath, then pop the base into the fridge to fully chill, at least 2 hours.

Once the base is chilled, process it in your ice cream maker. When it’s somewhere between soft serve and ice cream from the freezer, transfer the ice cream to a container and freeze until firm.


1 cup heavy cream

1 tablespoon sugar

2 tablespoons bourbon

1 teaspoon cinnamon

1 teaspoon vanilla extract


Combine everything in a bowl, and whip until soft peaks form.