Pumpkin Pie Ice Cream Sandwiches, All the Best Parts of Pumpkin Pie Made Better

For those of us who love the sweet and spicy flavor of pumpkin pie, but need a little more edge, Pumpkin Pie Ice Cream Sandwiches are the perfect cool, crisp treat! And you can make it as easy or next-level as you want, using store bought ingredients or rolling your own pie crust from scratch! Shall we?

Pumpkin Pie Ice Cream Sandwiches with Lattice Pie Crust Cookies first. My personal notes and shopping resources follow.

This is a "recipe" like the Semi-ho Maid has a recipe for Mini Pumpkin Pie tartlets that directs you to buy a fully-baked pumpkin pie from the store, then use a cookie cutter to cut out mini rounds from that pie, arrange the cut-outs on a platter, and serve them. I mean, not that there's anything wrong with that.

Not that there's anything right, either.

And that's mostly because I hate pumpkin pie, which is why pumpkin ice cream sandwiches are making an appearance at Thanksgiving this year. Yes, of course I realize that pumpkin pie is essentially a custard, and ice cream is also essentially a frozen custard, so why the hate? I don't know.

I'm not telling you to buy Ice Cream Sandwiches, but it's probably close. At least you have to turn on the oven.

Ingredients You Need for Pumpkin Pie Ice Cream Sandwiches

• 1 9-inch pie crust or 1 sheet of frozen puff pastry thawed and unrolled
• 1 egg
• coarse sugar, 2 tablespoons
• pumpkin or pumpkin pie flavored ice cream, 1-2 pints

How to Make Pumpkin Pie Ice Cream Sandwiches

Bake Lattice Pie Crust Cookies

• Heat oven to 400°F. Line a baking sheet with parchment paper.
• Lay the pie crust of puff pastry on a clean, flat surface that has been very lightly dusted with flour to prevent sticking. Using a clean straight-edge and a pizza roller, cut the pie crust or puff pastry into ½-inch wide strips. Carefully weave the strips into a lattice pattern.
• Once the pie crust or puff pastry is woven into a lattice, use a round cookie cutter or the top of a glass to cut out 8 circles. Transfer the circles to a baking sheet with a flat spatula. You may have to pinch pieces of the lattice together at the edges to help keep their shape.
• In a small bowl, beat the egg until the yolk and whites are combined. Brush the pastry rounds with beaten egg, then sprinkle each pastry round with sugar. Bake the pastry rounds for 15 minutes. If they are not golden brown, let them bake for an additional 3 minutes. Continue to check and bake until the pastries are golden brown and the sugar starts to caramelize.
• Remove the pastry rounds from the oven and let cool completely.

Assemble Pumpkin Pie Ice Cream Sandwiches:

• Once the lattice pie crust "cookies" are cooled, flip half of them over. Place a small scoop of ice cream on these flipped-over cookies. Top each of the ice cream scoops with the other cookies and press together. Some ice cream might ooze out through the lattice. OH WELL.

Serve immediately.

You can also assemble the sandwiches in advance, wrap them in plastic, and keep them in the freezer until serving time. I have not tested this beyond a few hours. The pie crusts get a little hard.

Best Pumpkin Desserts

Ingredients Notes and Resources

Store-Bought or Homemade Pie Crust. I have made the lattice crust cookies with both regular homemade pie crust and store-bought puff pastry. They both work well. The puff pastry I used for the Ice Cream Sandwiches in the top photo is Pepperidge Farm, which is vegan. SeriousEats did a quick taste-test of a couple of frozen puff pastry brands here. Regular grocery stores carry it in the freezer section near the ice cream and desserts.

Best Pumpkin Ice Cream. These are some pumpkin and other flavor ice creams that work well for Thanksgiving: Jeni's Splendid Thai Curry Pumpkin (this one has very strong curry notes) , Jeni's Splendid Sweet Potato Eclair, McConnell's Pumpkin Pie Ice Cream, and Tillamook Pumpkin Cookie Butter

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Pumpkin Pie Ice Cream Sandwiches with Lattice Pie Crust Cookies Recipe

serves 4

Prep Time10 minutes mins

Total Time1 minute min

Servings: 4 servings

Ingredients

• 1 9-inch pie crust or 1 sheet of frozen puff pastry thawed and unrolled
• 1 egg
• 2 tablespoons coarse sugar
• 1 pint pumpkin or pumpkin pie flavored ice cream

Instructions

• Heat oven to 400°F. Line a baking sheet with parchment paper.
• Lay the pie crust of puff pastry on a clean, flat surface that has been very lightly dusted with flour to prevent sticking. Using a clean straight-edge and a pizza roller, cut the pie crust or puff pastry into ½-inch wide strips. Carefully weave the strips into a lattice pattern.
• Once the pie crust or puff pastry is woven into a lattice, use a round cookie cutter or the top of a glass to cut out 8 circles. Transfer the circles to a baking sheet with a flat spatula. You may have to pinch pieces of the lattice together at the edges to help keep their shape.
• In a small bowl, beat the egg until the yolk and whites are combined. Brush the pastry rounds with beaten egg, then sprinkle each pastry round with sugar. Bake the pastry rounds for 15 minutes. If they are not golden brown, let them bake for an additional 3 minutes. Continue to check and bake until the pastries are golden brown and the sugar starts to caramelize.
• Remove the pastry rounds from the oven and let cool completely.
• Once the lattice pie crust "cookies" are cooled, flip half of them over. Place a small scoop of ice cream on these flipped-over cookies. Top each of the ice cream scoops with the other cookies and press together. Some ice cream might ooze out through the lattice. OH WELL.
• Serve immediately.
• You can also assemble the sandwiches in advance, wrap them in plastic, and keep them in the freezer until serving time. I have not tested this beyond a few hours. The pie crusts get a little hard.

when you make this recipe, let us know!Mention @TheDelicious or tag #thedeliciousmademedoit!