Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

11

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

Ingredients

{{adjustedServings}} servings 466 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • 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

  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.
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Reviews

11
  1. 15 Ratings

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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!