Pumpkin Ice Cream Pie Recipe

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Most Helpful Positive Review

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 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!

—cookin'mama

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Most Helpful Critical Review

Jan 18, 2008

This recipe was good, but made too much. Few people chose this desert at Thanksgiving.

—JLEHNIG

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14 Ratings

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 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!

—GRANNYLOOHOO

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Dec 01, 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!

—PALOMAOWL

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Dec 26, 2008

***I have to upgrade my review to five stars. I made this pie twice for two family gatherings and both raved about it. The recipe calls for waaay too much ice cream- enough to make two pies. I just stored the extra ice cream mixture in a plastic container with a piece of waxed paper beneath the lid to stop ice crystals from forming. This pie makes great leftovers and the only hard part is transferring the pie without it melting. I recommend an ice chest or cold-thermal bag with ice packs. This is a sure-fire pie!

—hklinger

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Aug 29, 2002

I tried this with a commercially made shortbread cookie-type crust, and it was really good! Quick and easy to make, but must allow time to freeze it before serving.

—MANDT2

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Nov 20, 2009

This is a different wonderful pumpkin pie to serve. I made this years ago but instead of the graham cracker crust I lined the pie pan with gingersnaps. Try it you will like it.

—HIPGRAM35

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Oct 04, 2010

Great new add for Thanksgiving dinner - love the frostiness of the ice cream with the pumpkin pie flavors!

—Swede E

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Nutrition

Calories
466 kcal
23%

Carbohydrates
64.5 g
21%

Cholesterol
58 mg
19%

Fat
21.9 g
34%

Fiber
2.4 g
10%

Protein
6.2 g
12%

Sodium
344 mg
14%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Pumpkin Ice Cream Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 466
Calories from Fat: 197

% Daily Value *
Total Fat 21.9g 34 %
Saturated Fat 10.3g 51 %
Cholesterol 58mg 19 %
Sodium 344mg 14 %
Potassium 377mg 11 %
Total Carbohydrates 64.5g 21 %
Dietary Fiber 2.4g 10 %
Protein 6.2g 12 %
Sugars 52.2g
Vitamin A 112 %
Vitamin C 5 %
Calcium 25 %
Iron 13 %
Thiamin 10 %
Niacin 17 %
Vitamin B6 6 %
Magnesium 12 %
Folate 10 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.