Pumpkin Ice Cream Pie Recipe

Directions

To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan.
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.
To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve.

Nutrition

Amount Per Serving (8 total)

Calories
466 cal
23%

Fat
21.9 g
34%

Carbs
64.5 g
21%

Based on a 2,000 calorie diet

Reviews (10)

Rate This Recipe

cookin'mama

Nov. 27, 2004

"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 a few..." See more minutes to crisp, and then followed the directions. I made a caramel sauce by melting 1 stick of butter over medium heat, adding 1 cup sugar and stirring until a deep golden brown. I added 1 cup whipping cream and whisked until smooth. Delicious!"

GRANNYLOOHOO

Oct. 15, 2006

"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 has that..." See more wonderful pumpkin flavor. In place of the orange juice, I used maple syrup. To serve I drizzled hershey's new Dulce de Leche syrup over it and the flavor combo was amazing. Thank you for an excellent recipe Nancy--it is a great year-round dessert & would be perfect for Thanksgiving!"

PALOMAOWL

Dec. 1, 2003

"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!..." See more"

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