Reviewed: Nov. 23, 2009

Delicious. Made this just like the recipe says and one with a gram cracker crust. Both delicious, especially with a dollup of homemade whipped cream on top.

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plantcrazy

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Reviewed: Nov. 21, 2009

This pie has always been awesome! Everyone that has tried it falls in LOVE with it!

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Michele2873

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Reviewed: Nov. 14, 2009

I love this recipe because it tastes delicious and I can make it a healthier alternative without anyone knowing. I use sugar-free, fat-free ice cream (sinless sweet cream from Cold Stone) and Spenda brown sugar. It's just as good without the guilt. This is especially useful if you are going somewhere else for the holidays and they don't use the healthier options for their cooking.

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perfecttx

Cooking Level: Expert

Living In: Imperial Beach, California, USA

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Reviewed: Nov. 12, 2009

There's no Thanksgiving without pumpkin pie. I will make this with my family this season, I hope it turns out as good as it sounds. thanks for your ideas. :)

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kelcie

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Reviewed: Oct. 30, 2009

Big hit with pumpkin pie loving husband. It will show up this Thanksgiving!

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CONNIE-O

Cooking Level: Intermediate

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Reviewed: Oct. 23, 2009

DO NOT like unbaked pumpkin!

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PattyJ

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Reviewed: Apr. 19, 2009

I also added ground cloves to this recipe, since I like cloves a lot. It was easy and tasty.

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blakr0seimm0rtal

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Reviewed: Mar. 1, 2009

This is gooood!!! My husband loves pumpkin pie and also likes to eat ice cream. It's a good combination. I eat it with the whip cream topping and he eats it straight, without any topping. I used the graham cracker crust as many suggested. The ice cream filling makes a lot, it spilled out. I just scooped out the overflowing ice cream and ate it. Yummy!

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Kerri808

Cooking Level: Intermediate

Home Town: Kaneohe, Hawaii, USA

Living In: Honolulu, Hawaii, USA

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Reviewed: Feb. 14, 2009

Delicious! Only used 1/4 cup of brown sugar and it was plenty. Next time will add more pumpkin.

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Julie1945

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

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Reviewed: Dec. 22, 2008

I made this recipe for Thanksgiving and served it to my hubs, kids and inlaws without tasting it before hand. It stayed together really well while being served, the presentation was lovely, and it was a sweet non-pumpkin-lover-friendly pie. Also keeps well! :)

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mymindsautumn

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Reviewed: Dec. 16, 2008

My oven wasn't working right so I saw this recipe you had, tried it, liked it and now my friends want me to make it all the time. Good Job. 2 Hearts

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2 Hearts

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Reviewed: Dec. 7, 2008

very good!!! i needed a pumpkin pie recipre that had no milk in it for one of my freinds that can not have dairy products, and i used soy ice cream in place of a normal kind. very good, and not that hard to make!

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shepherd_girl

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Reviewed: Dec. 5, 2008

i love it just like pumpkin pie but frozen

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Kristin

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Reviewed: Dec. 2, 2008

This is really good & easy. My husband and I each took huge pieces but couldn't eat it all because it's pretty rich-didn't expect that. I this in the freezer about 5 hours-next time I'll try to time it so it's only in freezer for a couple hours. That way it won't be as "hard." I used a store bought grahm cracker crust. Topped with homemade whipped cream. Good Stuff!! And yes this would be great in warmer months as well as in the fall.

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MookiePie

Cooking Level: Beginning

Home Town: Mankato, Minnesota, USA

Living In: Omaha, Nebraska, USA

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Reviewed: Nov. 26, 2008

10 minutes to assemble and I had to fight my daughter for the Pumpkin Pie IceCream. This stuff is the BOMB...I put extra cinnamon on the graham craker crust and a couple extra sprinkles on top of the pie. AWESOME. Thanks...

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coachtom

Cooking Level: Intermediate

Living In: Baytown, Texas, USA

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Reviewed: Nov. 26, 2008

Quite possibly the easiest pie I have ever made. My only problem was finding a flat spot in the freezer for it. My pie had a slight 'list' to it - we had to eat that side first. ;)

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fpu

Cooking Level: Expert

Home Town: Aurora, Colorado, USA

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Reviewed: Nov. 24, 2008

This was very yummy. I had to add extra spices and it was more of an ice cream to me, so I would omit the shell next time. It's quite different to "regular" pumpkin pie.

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XZIGALIA

Cooking Level: Beginning

Home Town: Timaru, Canterbury, New Zealand

Living In: Dunedin, Otago, New Zealand

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Reviewed: Nov. 22, 2008

I used a graham cracker crust, did a layer of the ice cream mixture, topped with crushed gingerbread snaps, topped with a second layer of ice cream mixture. Garnished with caramel ice cream topping, crushed pecans and whipped cream dollops, yum!

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KimberlyClaire79

Cooking Level: Expert

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Reviewed: Nov. 20, 2008

It's great. I think its perfect for people who might not be a huge fan of traditional pumpkin pie or just want to change it up, you still get that holiday flavor just in a different way.

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Lilmerch

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Reviewed: Oct. 25, 2008

I don't care for regular pumpkin pie, and thought maybe I'd like this better, but no such luck. However, my husband says it is worth 5 stars and guests seemed to like it as well. The only change I made was that I used a graham cracker crust.

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