Reviewed: Apr. 24, 2011

SO GOOD! I made this with a graham cracker crust that I had and wouldn't change a thing. Yum!

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Caley022

Home Town: Saint Cloud, Minnesota, USA

Living In: New Bedford, Massachusetts, USA

Reviewed: Dec. 2, 2008

I didn't like this at all. Not a pumpkin ice cream fan I suppose. It sat out and melted cause no one would take more than a sliver. My family's palatte didn't care for it. Thanks cool idea anyways.

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TRISHALEA26

Reviewed: Nov. 26, 2008

Vera Reid I love you! I have been making this pie for 14 years now (ever since it was published in Taste of Home) and my family requests it every Thanksgiving. My husband, who does NOT like pumpkin pie, is the biggest fan! I always use fresh pumpkin, and it really makes a difference. Thank you for our favorite Thanksgiving dessert!

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Nancy C

Reviewed: Nov. 4, 2008

Very good recipe and so easy! My children enjoyed helping me make this one. They love icecream but were afraid to try pumpkin pie and now they like both!! Only thing I added was some whip cream to the top! Will be making this one again!

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leelovestocook

Cooking Level: Intermediate

Reviewed: Jul. 28, 2008

I love pumpkin pie, and this is a really good summer version. For the crust i used toasted sweetened coconut and it came out really delicious. ive made 2 of these in the last week. PS if you use frozen cooked pumpkin, drain off the excess water because it will make the filling too icy.

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Captain.Deathray

Reviewed: Jul. 26, 2008

Yummy! Who needs to wait for October for pumpkin ice cream? I used slow churned low fat ice cream and made this a better-for-you dessert. Next time I'm not adding the brown sugar. Would be good with whip cream or gingersnaps on top instead of making a pie.

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Kirkaban

Cooking Level: Intermediate

Reviewed: Jun. 28, 2008

Definitely a 5 star recipe! Great taste(I licked the bowl) and extremely simple to put together. My son loves pumpkin pie, and he's on his way home for the weekend. He will be pleased :~) I do have to admit though, that extremely simple did mean I used a store boughten crust, but I'm sure the gingersnap would beat it in a second! I also used 1 pint of vanilla and 1 pint of butter pecan. Thanks for the great summer recipe! UPDATE: I made this again and this time around I took the time to make a gingersnap crust. OUT OF THIS WORLD!!!

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Jannabofanna

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Seattle, Washington, USA

Reviewed: Oct. 10, 2007

YUM! I omitted the nuts from the crust, and just used 1 1/2 cups ground gingersnaps. It worked perfectly. The pie filling is yummy. The only thing I would've changed is topping it with whipped cream!

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Pam

Reviewed: Jul. 11, 2007

We didn't have time to make the crust, so we used a storebought sweet pie crust. Even with a ready made crust, my family (even the ones who hate regular pumpkin pie) absolutely love this dessert. Now, we have to make this treat every time anyone comes to dinner, pumpkin season notwithstanding. It really is outstanding!

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MClear3000

Reviewed: Jun. 24, 2007

This was GREAT! It was very easy to make, and the crust is really good. I love pumpkin pie and ice cream...so it is two of my favorite desserts combined to make one great dessert! If you don't like normal pumpkin pie, try this! You might like it!

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