Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

11

"A frozen pie using pumpkin and vanilla ice cream."

Ingredients

servings 466 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 466 kcal
  • 23%
  • Fat:
  • 21.9 g
  • 34%
  • Carbs:
  • 64.5g
  • 21%
  • Protein:
  • 6.2 g
  • 12%
  • Cholesterol:
  • 58 mg
  • 19%
  • Sodium:
  • 344 mg
  • 14%

Based on a 2,000 calorie diet

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Directions

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  1. To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan.
  2. Chill 1 hour or until firm. Or bake in a 375 degree F (190 degrees C) oven for 10 minutes or until edges are brown. Cool on rack before filling.
  3. To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve.

Reviews

11
  1. 15 Ratings

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Most helpful

Not serving this ice cream pie at Thanksgiving from now on, would be like not serving turkey! I used a ready made graham cracker crust, which I brushed with an egg white and put in the oven for...

Most helpful critical

This recipe was good, but made too much. Few people chose this desert at Thanksgiving.

Not serving this ice cream pie at Thanksgiving from now on, would be like not serving turkey! I used a ready made graham cracker crust, which I brushed with an egg white and put in the oven for...

It's Fall, and I was in the mood for pumpkin pie but wanted something light, and this dessert fit the bill. It is so good--my family loved it! It's creamy and very delicately spiced and still ha...

I make this pie now every holiday season. It is the best twist on a standard pumpkin pie that I've ever found. Everyone I know LOVES this pie; and it's so easy too!

***I have to upgrade my review to five stars. I made this pie twice for two family gatherings and both raved about it. The recipe calls for waaay too much ice cream- enough to make two pies. I j...

I tried this with a commercially made shortbread cookie-type crust, and it was really good! Quick and easy to make, but must allow time to freeze it before serving.

This is a different wonderful pumpkin pie to serve. I made this years ago but instead of the graham cracker crust I lined the pie pan with gingersnaps. Try it you will like it.

Great new add for Thanksgiving dinner - love the frostiness of the ice cream with the pumpkin pie flavors!

Delicious! I served it half thawed and it was amazing. I use the crust recipe for other pies now.

Yummy! Just make sure to let the pie thaw first until you can easily cut and serve it. Top with Cool Whip like traditional pumpkin pie:)