Directions

1. 1

   Combine graham cracker crumbs, melted butter, and 3 tablespoons sugar in a bowl. Mix until all crumbs are evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form a compact crust.

2. 2

   Place the crust in the freezer until ready to assemble the pie. Allow vanilla ice cream to soften to a soft-serve-like consistency. Transfer the softened ice cream to a large mixing bowl.

3. 3

   In a separate bowl, whisk together pumpkin puree, pumpkin pie spice, and ¼ cup sugar until well combined.

4. 4

   Fold the pumpkin mixture into the softened ice cream and stir until thoroughly blended and the mixture turns light orange in color.

5. 5

   Pour the pumpkin ice cream mixture into the prepared crust, spreading evenly.

6. 6

   Warm the Nutella by microwaving in a microwave-safe bowl for 5–10 seconds until it reaches a pourable consistency.

7. 7

   Using a spoon, drop half of the warmed Nutella in dollops over the surface of the ice cream. Use a knife to swirl the Nutella through the ice cream in decorative strokes.

8. 8

   Repeat with the remaining Nutella to create additional swirls throughout the pie.

9. 9

   Freeze the pie for at least 8 hours or overnight until completely firm.

10. 10

    Once frozen solid, remove the pie from the freezer. Spread Cool Whip evenly over the top using a rubber spatula.

11. 11

    Sprinkle the butterscotch chips across the whipped cream, then drizzle generously with caramel sauce. Serve immediately or keep frozen until ready to serve.