Pumpkin Pie Cheesecake Ice Cream Parfait
Pumpkin Pie Cheesecake Ice Cream Parfait
A layered dessert featuring creamy cheesecake ice cream, rich pumpkin caramel, crisp pie crumble, and toasted meringue. This indulgent parfait brings all the flavors of pumpkin pie into a decadent, show-stopping treat.
Quick Info
Makes: 1 quart ice cream, plus enough sundae ingredients for 4 parfaits
Why You’ll Love This Recipe
A layered dessert that delivers texture, richness, and fall flavor.
Creamy cheesecake-style ice cream base
Sweet and spiced pumpkin caramel
Crisp pie crumble for crunch
Toasted meringue for a classic finish
Ingredients
Cream Cheese Ice Cream (Recipe by Jeni Britton)
2 cups whole milk
1 ¼ cups heavy cream
1 tablespoon + 1 teaspoon cornstarch
½ teaspoon salt
⅔ cup sugar
½ vanilla bean scraped (you can also use 2 teaspoons vanilla extract instead)
2 tablespoons corn syrup
4 oz cream cheese
Pumpkin Caramel
1 tablespoon corn syrup
½ cup sugar
1 tablespoon water
½ cup pumpkin
½ cup half and half
¼ tsp salt
Pie Crumble
1 store bought pie crust
1 egg
Splash of water
Meringue
3 egg whites
⅛ teaspoon cream of tartar
½ cup sugar
½ teaspoon vanilla extract
Instructions
Cream Cheese Ice Cream
Step 1
In a large bowl, whisk together the cream cheese and salt until soft.
Step 2
In a small bowl, mix the cornstarch with enough milk to create a smooth slurry.
Prepare an ice bath by filling a bowl with ice and enough water to cover.
Step 3
In a saucepan, combine sugar, corn syrup, milk, cream, and vanilla seeds with the pod. Bring to a boil over medium-high heat, stirring frequently. Boil for 4 minutes.
Reduce heat and whisk in the cornstarch slurry. Cook for 1 minute until thickened.
Step 4
Strain about 1 cup of the mixture into the cream cheese and whisk until smooth. Add remaining mixture and stir to combine. (If using vanilla extract, add here.)
Step 5
Transfer base to a sealed bag and chill in an ice bath for at least 30 minutes, or refrigerate up to 1 week.
Step 6
Churn in an ice cream machine until soft-serve consistency. Transfer to a container and freeze for at least 4 hours, preferably overnight.
Pumpkin Caramel
Step 1
Combine pumpkin and half & half. Set aside.
Step 2
In a saucepan, combine sugar, corn syrup, and water. Heat over medium-high until the mixture turns a light to medium amber color.
Step 3
Remove from heat and carefully add the pumpkin mixture while stirring constantly (it will bubble rapidly).
Add salt, stir, cool, and refrigerate for up to 1 week.
Pie Crumble
Step 1
Preheat oven to 350°F.
Step 2
Whisk egg with water. Roll out pie crust on a lined baking sheet, brush with egg wash, and bake for 20 minutes until golden.
Step 3
Cool completely, then crumble by hand.
Meringue
Step 1
Beat egg whites and cream of tartar until foamy.
Step 2
Slowly add sugar, one spoonful at a time, mixing between additions.
Increase speed and beat until firm peaks form. Add vanilla and mix until glossy.
Assemble the Parfait
Step 1
Scoop ice cream into a serving dish.
Step 2
Layer with pumpkin caramel, pie crumble, and meringue.
Repeat layers once more.
Step 3
Use a kitchen torch to toast the meringue to your desired doneness.
Serve immediately.
Tips for Success
Chill ice cream base completely before churning
Watch caramel carefully to avoid burning
Add pumpkin mixture slowly to prevent splattering
Toast meringue lightly or deeply depending on preference
Storage
Store components separately. Ice cream and caramel can be refrigerated or frozen as appropriate.
Serving Ideas
Serve as an elevated fall dessert
Use components individually for other desserts
Add extra caramel or crumble for variation
