Reviewed: Nov. 23, 2009

Yummy! Just make sure to let the pie thaw first until you can easily cut and serve it. Top with Cool Whip like traditional pumpkin pie:)

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deanna

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Reviewed: 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.

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HIPGRAM35

Cooking Level: Expert

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Reviewed: Dec. 20, 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!

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hklinger

Cooking Level: Intermediate

Living In: Sacramento, California, USA

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Reviewed: Jan. 17, 2008

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

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JLEHNIG

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Reviewed: Oct. 14, 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!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: 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!

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Reviewer:

cookin'mama

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Boston, Massachusetts, USA

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Reviewed: Nov. 27, 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!

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PALOMAOWL

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Reviewed: Nov. 23, 2000

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.

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