Pumpkin Ice Cream Pie with a Ribbon of Salted Caramel and Gingersnap Crust

Pumpkin Ice Cream Pie with a ribbon of salted caramel and gingersnap crust


Pumpkin and vanilla ice cream come together in this easy dessert!

It’s no secret that I love ice cream.  So when I saw this recipe for Pumpkin Gingersnap Ice Cream Cake from Shutterbean, I wanted it.  She used pumpkin and vanilla ice creams to make a loaf shaped cake with gingersnap crumbs in between the layers. (I love the buttery way she treated the cookie crumbs!)  She also used pumpkin butter to up the flavor of the ice cream.

My first plan was to go with the Shutterbean recipe.  But I decided to go with a pie shape instead.  And I added salted caramel sauce  too.

This would make a great dessert for Thanksgiving.  Cold desserts don’t seem as heavy as other types of desserts for some reason.  Even when they are decadently sweet and rich, like this one.

The other beauty of this pie is that it can be made ahead of time.  That’s important, especially if you’re juggling a lot of other dishes for a big Thanksgiving dinner.  It also means that leftovers don’t need to go to waste, because it will last a long time in the freezer.

Here’s what you’ll need:    [Read more…]

Creamy Pina Colada Pie – No Bake!


I love fruity summer drinks – spiked or not. It’s just so fun to sit out in the backyard with a glass of frosty, sugary goodness.

When I was grocery shopping a few weeks ago, I noticed Jello had some flavors based on drinks. I knew I had to get them and make them into something fun! The pina colada one turned into this fun pina colada-inspired pie. It’s perfect for summer because it’s cool and creamy and it reminiscent of the drink.

This recipe makes enough two fill two pie crusts. I made my pie virgin, but if you wanted a more authentic flavor you could add some rum extract. The pie freezes really well so I’d suggest making one for now and freezing one for later in the summer!

Ready to get started? Here’s what you’ll need:


Creamy Pina Colada Pie
  • 2 8-inch graham cracker crust pie shells
  • 1 3 oz. package pina colada jello
  • ¾ cup boiling water
  • ½ cup cold water + enough ice to make 1¼ cup
  • 1 8 oz. package whipped topping + additional for topping
  • 1 cup pineapple tidbits, drained and patted dry + additional for topping
  • ½ cup shredded coconut
  1. Dissolve the jello in the boiling water. Add ice to cold water to make 1¼ cup. Stir the cold water mixture into the jello. Stir until slightly thickened and then remove the ice that hasn't melted.
  2. Whisk in the whipped topping until thoroughly combined. Fold in the pineapple tidbits and shredded coconut. Divide between pie shells. Refrigerate for several hours until set. Top with additional pineapple tidbits and whipped topping before serving.



Kate is a home cook living and working in New Jersey. In addition to sharing recipes with Eat at Home readers, she blogs her cooking adventures at Kate’s Recipe Box. When she’s not in the kitchen, you can find her reading or tending to her garden.

Cranberry Fudge Pie

Think chocolate covered cranberries in pie form! I found this recipe on the King Arthur Flour website, and I knew I had to try it.

The rich color of the cranberries makes a gorgeous presentation for the holidays!  (and it would have been nice if I had remembered to take a picture before we starting hacking into it!)  My family enjoyed this over Thanksgiving, and I feel sure it will make another appearance very soon.   [Read more…]

Peanut Butter Brownie Pie (with Sugar Free Option)

Recently, I had a big family gathering to go to at my Grandmother’s house. She asked if I would bring dessert. My response, of course, was ‘I’ll bring two!” (which turned into 3….any excuse to bake!) The one I wanted to share today was definitely the most popular, based on how quickly it disappeared!

If you follow me over at my blog, Mo’Betta, you probably know that my husband has Type II diabetes. He is currently diet controlled, but that often means foregoing dessert. (He follows a low carb diet.) Also, my grannie was just told that she has “the sugar”….which in Southern grandma speak means she has also developed Type II diabetes. So, I wanted to have a dessert that she and my husband could enjoy. After discovering this recipe from Kraft, I knew I could easily substitute the ingredients to make this a very low sugar dessert.  I’m going to post both options.

Peanut Butter Brownie Pie (with low sugar option)
  • 1 pkg. brownie mix (8x8 size) *I used Pillsbury Sugar Free Brownie Mix
  • 1 pkg. (4-serving size) Jell-O Vanilla Instant Pudding *I used sugar free/fat free pudding
  • 1-1/2 cups cold (skim) milk
  • ½ cup smooth Peanut Butter, divided *I used Smart Balance
  • 1 cup thawed Cool Whip Whipped Topping *I used sugar free Cool Whip
  1. Prepare brownie batter as directed on package; pour into 9-inch pie plate sprayed with cooking spray. Bake 30 min. or as directed. Cool completely. Scoop out center, leaving a ½-inch-thick rim around edge and thin layer of brownie on bottom. Reserve removed pieces.
  2. Beat pudding mix and milk with whisk for 2 min. Add ⅓ cup peanut butter; mix well. Stir in Cool Whip. Spoon into crust; top with reserved brownie pieces. **I did not read the directions well, and used the entire container of Cool Whip. The pie was nice and rounded and tasted delicious. So it is a boo-boo I will repeat 😉
  3. Microwave remaining peanut butter in microwaveable bowl on HIGH 1 min.; stir. Drizzle over pie. Refrigerate 2 hours or until pie is firm.

My family really enjoyed this pie (those that actually got a piece!)  Next time I will know to make 2!  It is not completely sugar free…as the milk contains natural sugars and the peanut butter has a little added sugar.  However, it was pretty low.  I didn’t calculate the nutritional stats, and they will vary depending on the products you use.  The nice thing about this pie was that everyone who tried it loved it, diabetic or not!

Kim of Mo’Betta – 40 year old married mama of  3 – ages 11, 9, and 4.  I started blogging as a way to journal my adventures in the kitchen as I learned to cook and to meet the needs of my food allergic son (nuts & eggs), diabetic husband, or my waistline! And don’t even get me started on how picky my kids’ taste buds are…

Black Bottom Peanut Butter Chiffon Pie

You know the phrase “easy as pie”?

I’m not going to lie to you.  This pie was not really easy.  It’s not exactly hard either, there are just so many steps to it.  And so many dirty bowls and pans to wash too.

But it is so worth it all!  The deep chocolate bottom layer and fluffy peanut butter layer are meant for each other.  If you’re looking for a special occasion dessert (Easter, maybe?) this is it.

I combined two different recipes to create this pie.  Both recipes were in an old church cookbook and both used a similar way of cooking the custard from scratch.  However, one recipe called for using heavy whipping cream and the other called for Cool Whip.

It seemed a shame to use Cool Whip after making the rest from scratch, but I didn’t have any whipping cream and I didn’t want to go buy any.  Also, the Cool Whip saved me from dirtying yet another bowl to beat the cream.

Trust me, by that point I was very happy that Cool Whip was handy to save a step!

Here’s what you’ll need:  [Read more…]

Kentucky Chocolate Nut Pie for the Derby


The Kentucky Derby is this Saturday at Churchill Downs in Louisville.  Even if you’ve never watched a horse race before, the Derby is the perfect excuse to make this pie.  I made two of them over the weekend.  They didn’t last 24 hours.

[Read more…]

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