Recipe by Nancy
"A frozen pie using pumpkin and vanilla ice cream."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 1/2 cups
graham cracker crumbs
vanilla ice cream, softened
packed brown sugar
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!
This recipe was good, but made too much. Few people chose this desert at Thanksgiving.
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!
***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!
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.
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.
Great new add for Thanksgiving dinner - love the frostiness of the ice cream with the pumpkin pie flavors!
* Percent Daily Values are based on a 2,000 calorie diet.
Pumpkin Ice Cream Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 197
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Bunny cakes, lamb cakes, chocolate eggs, and carrot cakes to nibble on.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Learn tricks for making perfect homemade pumpkin ice cream.
This airy, no-bake pumpkin pie will make you the star of Thanksgiving dinner.
Treat your Thanksgiving guests to a rave-worthy, 5-star pumpkin pie.