"A frozen pie using pumpkin and vanilla ice cream." — Nancy
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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
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