Layered Pumpkin and Ice Cream Pie with Printable Thanksgiving Checklist

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All opinions are mine alone.

This Layered Pumpkin and Ice Cream Pie is perfect for a Thanksgiving dessert table. It stays in the freezer until it's ready to serve, so it can be made well over a week in advance. Plus...this recipe makes TWO!

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Every year, I challenge myself to come up with as many make-ahead dishes as I possibly can for Thanksgiving dinner. Since becoming the annual hostess of the big day in our family, I handle about 70% of the menu {my mom still won't budge on the turkey...that bird is hers}. Having a one-oven kitchen makes me get creative with some recipes that I can prepare in advance. This Layered Pumpkin and Ice Cream Pie is perfect! Check out the recipe below and download a free printable Thanksgiving checklist to get organized for your big day, too.

These two lovelies make this pie easy breezy:
Libby's® 100% Pure Pumpkin and Dreyer's Slow Churned® Light Ice Cream {Pumpkin Patch flavor}. Both of these items were at my local Walmart.

Carve out a little slice of fall with this Limited Edition Pumpkin Patch ice cream flavor. It's so delicious you’d think it was picked right from the patch! And each can of the Libby's® 100% Pure Pumpkin is all-natural and contains no preservatives.

Did I mention that this pie is also no-bake?! Wha???
Does it get any better?

As I mentioned, this recipe actually makes two pies. You'll mix up your can of pumpkin with whipped topping, as pictured above {detailed recipe below with amounts}. Your carton of ice cream will be one layer on its own.

And of course, it gets topped off with caramel and pecans...giving it a fantastic texture. While this is an ice cream pie, I think it's still perfect for Thanksgiving, especially with all that pumpkin-y goodness. And here in the south, we're still hitting 80 degrees on a fairly regular basis these days. An ice cream pie on a Thanksgiving dessert table will be a welcomed addition.

Layered Pumpkin and Ice Cream Pie

Ingredients:

1 cup roughly chopped pecans
1 tablespoon butter
2 {9-inch} pre-made graham cracker pie crusts
1 container EDY'S® /DREYER's SLOW CHURNED® Light Ice Cream in Pumpkin Patch flavor, softened a bit
1 {14 ounce} jar caramel ice cream topping
1 can Libby's® 100% Pure Pumpkin
1 {16 ounce} container whipped topping, thawed

Directions:

Toast your pecans in the butter in a frying pan on the stove just until they start getting a bit darker and smell nice and toasty. Watch them carefully so they don't burn. Remove from pan and allow to cool.

Start an assembly-line type of station to make your pies. Lay out both pie crusts, since you're making both of them at the same time. Start by scooping half of the ice cream into one crust and the other half into the other. Using a rubber spatula, smooth down the ice cream until it forms an even layer in the bottoms of the crusts. Freeze this layer for an hour or until it's set enough to hold another layer on top.

Drizzle 1/4 of the caramel over one pie and repeat on the other pie. Sprinkle 1/4 of the pecans on one pie over the caramel and repeat on the other pie.

Gently fold together your pumpkin and whipped topping until it's completely mixed. Spread half of the pumpkin mixture on top of the layers of one pie and repeat with the other pie. Drizzle 1/4 of the caramel over one pie and repeat on the other pie. Sprinkle 1/4 of the pecans on one pie over the caramel and repeat on the other pie.

Freeze overnight. Remove from freezer about 20 minutes before you're ready to serve.

Below is a video I created with a fun little step-by-step!

So what do you think? Pumpkin and ice cream? In one pie?
Sounds like a match made in heaven!

Below is a simple printable to help you get organized for the big day.
You can fill in your different dishes and who is preparing them on the lines.
And then make your grocery list for all of the FUN!