Pumpkin Ice Cream Pie10 Reviews
“A frozen pie using pumpkin and vanilla ice cream.” - by Nancy
Original recipe yields 1 -9-inch pie
- 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.
Amount Per Serving (8 total)
- 466 cal
- 21.9 g
- 64.5 g
Based on a 2,000 calorie diet
Reviews (10)Rate This Recipe
"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!"
"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!"
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