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Plain Language Recipe for Pumpkin Ice Cream Pie

Updated: Nov 25, 2020

By Katie Sharp & Will Sanford


We're sharing our favorite recipe for pumpkin ice cream pie in plain language. If you don't know what "plain language" is, you're in the right place!


Plain language is writing in a way that helps readers quickly, easily, and more completely understand the information. It's clear, straightforward, and doesn't use more words than necessary.

By using everyday words and short sentences (as much as possible), your readers will be more likely to understand and enjoy your writing.


Now that you know what plain language is, we hope you'll enjoy our recipe!



Pumpkin Ice Cream Pie

With this recipe, it will take you about 45 minutes to make the pie and then you'll freeze it for 4 hours (or overnight).

*After this recipe, there is a no-bake crust option which takes about 15 minutes to make the pie plus 4 hours in the freezer.


Tools you will need:

  • 9” round Pie pan/plate

  • Measuring Cups/Spoons:

  • 1 Cup

  • ⅓ Cup

  • ¼ Cup

  • ½ Teaspoon

  • Large Spoon or Spatula

  • Small pan to melt butter in

  • Large Mixing Bowl

  • Electric mixer (hand or standing)

  • Oven (to bake crust in)

  • Freezer space for the 9” Pie tin (must be flat)


Ingredients (stuff to make the pie)

  • Non-stick cooking spray

  • 1 cup and 1/3 cup Graham Cracker Crumbs

  • 1/3 cup butter (will need to melt it)

  • ¼ cup White Sugar (granulated)

  • 3 cups Vanilla Ice Cream

  • 1 cup canned Pumpkin

  • 1/3 cup Light Brown Sugar

  • ½ teaspoon Ground Cinnamon


Preparation:

  • Heat oven to 350 degrees

  • Use a 9-inch pie plate

  • Spray inside of pie plate with non-stick cooking spray

  • Set pie plate aside (until crust is ready)


Make the pie crust:

  • Put the following into the Large mixing bowl:

  • 1 and ⅓ cups graham cracker crumbs

  • ⅓ cup melted butter (butter can be melted slowly on a stove, needs to be watched)

  • ¼ cup white sugar

  • Mix with a large spoon or spatula

  • Put the mixture into the Pie Plate

  • Flatten the mixture (evenly) on the bottom and up the sides of the Pie Plate

  • Put in the oven for 10 minutes

  • After 10 minutes remove from oven (turn off oven)

  • Set on stove and let cool for 10 minutes

  • After 10 minutes place crust in Freezer

Make the pie filling:

  • Measure 3 cups of vanilla ice cream and place in Large Mixing Bowl

  • Mix the ice cream with an electric mixer on low until soft

  • Add 1 Cup canned Pumpkin

  • Add ⅓ cup light brown sugar, packed

  • Add ½ teaspoon of ground cinnamon

  • Mix with the electric mixer until smooth

Finish the pie:

  • Take the pie pan and crust out of the freezer

  • Pour the pie filling into the crust

  • Carefully put the pie back into the Freezer

The pie needs to be in the Freezer for at least 4 hours, before it is ready to eat (overnight is great)


Take the pie out of the freezer 20 minutes before you want to serve and eat it.


Tools Needed


9 inch Pie Pan



Saucepan



Measuring Cups



Spoon and Spatula



Mixing Bowl


Electric Mixer




Ingredients Needed



1 1/3 cup Graham Cracker Crumbs

1/3 cup Butter



1/4 cup of White Sugar



1 cup Canned Pumpkin



3 cups Vanilla Ice Cream



1/3 Cup Packed Brown Sugar



½ Teaspoon Ground Cinnamon




Pumpkin Ice Cream Pie – No Bake Version

With this recipe, it will take you about 15 minutes to make the pie and then freeze it for 4 hours (or overnight).


Tools you will need:

  • Measuring Cups/Spoons:

  • 1 Cup

  • ⅓ Cup

  • ½ Teaspoon

  • Large Spoon or Spatula (if you don’t have a mixer):

  • Large Mixing Bowl

  • Electric mixer (hand or standing)

  • Freezer space for the 9” Pie tin (must be flat)

Ingredients (stuff to make the pie)

  • Honeymade Graham Cracker Crust (9” – pre-made)

  • 3 cups Vanilla Ice Cream

  • 1 cup canned Pumpkin

  • 1/3 cup Light Brown Sugar

  • ½ teaspoon Ground Cinnamon

Make the pie filling:

  • Measure 3 cups of vanilla ice cream and place in Large Mixing Bowl

  • Mix the ice cream with an electric mixer on low until soft (if the ice cream is very soft a large spoon can be used)

  • Add 1 Cup canned Pumpkin

  • Add ⅓ of a cup light brown sugar, packed

  • Add ½ teaspoon ground cinnamon

  • Mix with the electric mixer until smooth

Finish the pie

  • Remove the plastic pie cover from crust

  • Pour the pie filling into the crust

  • Replace the plastic pie cover (flipped over so it makes a dome)

  • Carefully put the pie into the Freezer

The pie needs to be in the Freezer for at least 4 hours, before it is ready to eat (overnight is great)


Take the pie out of the freezer 20 minutes before you want to serve and eat it.



Tools Needed – No Bake


Measuring Cups



Spoon and Spatula



Mixing Bowl


Electric Mixer




Ingredients Needed



Pre-made Crust



1 cup canned Pumpkin



3 cups Vanilla Ice Cream



1/3 Cup Packed Brown Sugar



½ Teaspoon Ground Cinnamon





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