Snickerdoodle Pie and Pumpkin Ice Cream

I wrote this post last fall but didn’t get it worked into my posting schedule. Hopefully I’m not too late for this year either. At my house, we are still very much enjoying the flavors of fall and I’m trying to squeeze in every last fall recipe and tradition before Thanksgiving. But, now that I think about it, I make this dessert all through the winter too!

Snickerdoodle Pie is like a extra thick, extra soft snickerdoodle cookie baked in a pie shell and it’s sooo delicious. Add a scoop of pumpkin ice cream and it’s over-the-top good!!

Snickerdoodle Pie

(I do not even remember where this recipe came from. I searched the internet to find the original source but only found other versions.)

Ingredients:

Pie crust (store-bought or make your own)

2 Tbsp. cinnamon sugar, divided

2 Tbsp. melted butter

1/4 cup butter

1/2 cup sugar

1/4 cup powdered sugar

1 egg

1 tsp. baking powder

1/2 tsp. salt

1/4 tsp. cream of tartar

1/2 cup milk

1 1/2 cups flour

1 tsp. vanilla

Cinnamon Sugar Syrup:

1/4 cup butter, softened

1/2 cup brown sugar

3 Tbsp. water

1/4 tsp. cinnamon

2 Tbsp. corn syrup

1 tsp. vanilla

Brush melted butter over the pie crust and sprinkle with 1 Tbsp. of cinnamon sugar. Beat together 1/4 cup butter, sugar, powdered sugar, baking powder, salt, cream of tartar, egg, milk, flour, and 1 tsp. vanilla. Spread evenly in the pie crust.

In a saucepan over medium heat, combine 1/4 cup butter, brown sugar, water, cinnamon, corn syrup, and 1 tsp. vanilla. Gently boil for 2 minutes. Carefully pour over the batter in the pie crust and sprinkle with the remaining cinnamon sugar. (The syrup can spill over while baking so I place a foil-lined pan underneath to catch drips.)

Cover the edges with foil and bake at 350 for 20 minutes. Remove the foil and continue baking for 15-20 minutes until just set in the middle. If you shake the pie dish, it should have a firm jiggle.

Pumpkin Ice Cream

This ice cream is an easy, no-churn recipe that comes together so quickly!

Ingredients:

1/2 gallon vanilla ice cream, softened

1 cup canned pumpkin

1/2 cup brown sugar, packed

1/2 tsp. ground ginger

1/4 tsp. cinnamon

1/4 tsp. nutmeg (optional)

1 Tbsp. orange juice

Place the softened ice cream in a large bowl and set aside. In a separate bowl, mix the remaining ingredients with an electric mixer on low speed until blended. Mix the pumpkin mixture into the ice cream into until blended. Refreeze until ready to serve.

If you’re needing a new idea for a Thanksgiving dessert, this would be a great one that I think most everyone would enjoy!

Happy Autumn Days, my friends!