Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

10 Reviews 1 Pic
Recipe by  Nancy

“A frozen pie using pumpkin and vanilla ice cream.”

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Adjust Servings

Original recipe yields 1 -9-inch pie



  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 (10)

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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 a few 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!



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 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!



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!

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Amount Per Serving (8 total)

  • Calories
  • 466 cal
  • 23%
  • Fat
  • 21.9 g
  • 34%
  • Carbs
  • 64.5 g
  • 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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Peanut Butter Ice Cream Pie I


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