pumpkin pie ice cream sandwiches
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 hate

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

serves 4


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


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. This is a good photo-based visual tutorial on how to do it, at

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.

pumpkin pie and pumpkin flavored ice cream in pints


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{ 4 comments… read them below or add one }

1 Ramonperezl December 13, 2016 at 10:10 pm

Really its a delicious recipe sarah! I just love the way you made this pumpkin pie icecream sandwich. I’m searching for this type of recipes in many food blogs, but I didn’t find anything useful. While seeing your food blog site, I started to read out your recipe. It is very much easy and quick to prepare this icecream snadwich. Once I finish reading it, I started to work out with my blender. For more best working blender models, visit here. Thank you sarah for giving a wonderful icecream recipe. Keep on rocking with new recipes.


2 pooja Rikhari April 24, 2018 at 10:40 pm

I love this recipe. thanks for sharing dear Check Here


3 pooja Rikhari April 24, 2018 at 10:41 pm

In a large, heavy saucepan, whisk together egg yolks, brown sugar, andpumpkin purée into a smooth here more tips


4 Petey Cruiser July 31, 2020 at 8:57 am

This will be my third time trying to leave a comment (blast!)—for some odd reason, it’s not posting. :( Anyway, I mentioned how delicious this looked and that I would LOVE to make it but don’t have an ice cream maker (believe it or not). I was also curious to know which ice cream maker you have or if you have any recommendations. Thanks so much!


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