Reviewed: Nov. 13, 2009

Thanks IANKRIS for this AMAZING, EASY and DELICIOUS recipe. I loved it and so did all PEEPS that had it. Thanks for sharing and I will make it. :0)

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

newheart

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 20, 2009

Perfect for the season! This super easy recipe was very tasty. I put the full cup of sugar but might use just half a cup next time.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Jess

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Aug. 25, 2009

I made this, not sure if I was doing it right, but after letting it re freeze in the freezer I tried it and it was delicious (it tastes just like pumpkin pie)! My friends loved it as well, and it is definitely going on the desert list for this years Halloween party

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

I_Luv_Halloween

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Feb. 20, 2009

mmm great recipe!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

GumboGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

This was delicious!! I just left out the cookies.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

angturtle

Cooking Level: Intermediate

Home Town: Cincinnati, Ohio, USA

Living In: Savannah, Georgia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2008

Yummy! Great for the fall season.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

jelene

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2008

Delicious and easy!! Instead of canned pumpkin, I used fresh pumpkin. It's very easy--slice, then bake the pumpkin for 35 minutes (or until the pumpkin is soft) at 375 degrees (F) in a small amount of water. Scoop the flesh out, then puree with an immersion blender or food processor. I used the same amount of fresh pumpkin (15 oz).

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

GWENWYN

Cooking Level: Intermediate

Living In: Reston, Virginia, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 10, 2008

I first made this 4 years ago for a dessert contest at work and won the "golden spoon!" Since then, I've had several request each year to bring it back. Very easy! I use gingersnaps and walnuts and mix with Blue Bell, if you can get it.

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

ThePeej

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2008

This was really easy and better than any pumpkin ice cream I've ordered anywhere!

Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

aleshaleemaster

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2008

I made this last night and served it at a brunch this AM. I used the ginger snaps and I was on the phone when I was making it so I forgot to mix the pecans in the ice cream so I just sprinkled them on top. Very Delicious.

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

HappyCookPhyll

Cooking Level: Intermediate

Home Town: Bristol, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 8, 2008

Amazing! I crushed the cookies in the bottom and then dumped all the ice cream on top! I would definetly recommend this recipe, it is very easy to make ahead of time and just take out of the freezer and serve!

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Laniebird

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Sep. 27, 2008

I too set out to get a recipe for "from scratch" ice cream, but why not skip that whole ice cream base process which basically yields vanilla ice cream. This recipe gives you a verrry pumpkin flavor. I added a package of cream cheese to tone it down a tiny bit and crushed graham crackers to give it that pumpkin cheesecake taste.

Was this review helpful? [ YES ]
8 users found this review helpful

Reviewer:

krendleman

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: May 13, 2008

Very good, but I freeze a prepared pie crust and then break it up and mix it in the ice cream and freeze...awesome!!!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Amanda Preston

Cooking Level: Intermediate

Home Town: Cleveland, Ohio, USA

Living In: Riverview, Florida, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Dec. 4, 2007

This was pretty good. All I had was a 30oz can of pumpkin pie mix so I omitted the spices and ended up adding a little more pumpkin than it said. I used the remaining pumpkin in a simple syrup to pour over the top. I didn't layer it with the cookies or anything and just refroze it and scooped it up. I'll make this again for holidays.

Was this review helpful? [ YES ]
5 users found this review helpful

Reviewer:

Angie :)

Cooking Level: Expert

Living In: Saint Louis, Missouri, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 22, 2007

Great recipe! I made this for Thanksgiving along with the crackle top molasses cookies from this site, which I absolutely love. I was about to give it a four star rating because of the nilla wafers... doesn't sound appetizing... but other than that, the recipe is simple and delicious. I used less sugar than called for and served the cookies a la mode. Yum! Best Thanksgiving dessert ever!

Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

dani

Cooking Level: Expert

Living In: Castro Valley, California, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 3, 2007

The pecans were a great touch!!! I wouldn't make any changes, except the cookies.

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

lynn

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 24, 2007

I originally wanted a recipe for making pumpkin ice cream from scratch, but this is much easier. It's like getting more & healthier ice cream than you started out with! I skipped the cookie layers - the ice cream is excellent alone!

Was this review helpful? [ YES ]
9 users found this review helpful

Reviewer:

VegGirl

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 11, 2006

This was a delicious treat. I took it to a dinner party and everyone really like it. I made a few changes though, for the ginger snaps - I used Speculaas - b/c that is what we have that is similar here in Holland. Also, I couldn't find any pecans so I used walnut ice cream in place of the vanilla - that helped cut down on the cost side, too. I'd make this again - it was very good. I did half the recipe - and that came to about 1/2 liter of ice cream in case anyone is wondering. Also, I think it would be a good idea to skip the cookies and just put it in a pre-baked cookie pie crust and top it with whipped cream. Excellent!

Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

SugarKitty

Cooking Level: Expert

Home Town: Minden, Nevada, USA

Living In: Eindhoven, Noord-Brabant, Netherlands

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Oct. 12, 2006

I cut the recipe in half as this wouldn't transport well to send home w/ my kids. I too, used ginger snaps & think they are a must to the recipe. Vanilla wafers wouldn't add the same zing. I used a tsp. of pumpkin pie spice instead of the other spices...very yummy & perfect for a warmish fall day. Thansk Kristine!

Was this review helpful? [ YES ]
3 users found this review helpful

Reviewer:

IMVINTAGE

Cooking Level: Intermediate

Home Town: Fort Worth, Texas, USA

Living In: Keller, Texas, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Reviewed: Nov. 13, 2005

This was delicious! I used ginger snaps and followed the recipe exact. It is great for potluck dinners because it makes a lot. Plus it was nice to have something different, that not many people have tried before. Would definately make again!

Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Jenny M.

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

Pumpkin Ice Cream

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

Reviewer:

My Recipe Box (0)

Something worth saving?

Most Popular Blogs

Recently Viewed Recipes

Top Searches

Email or User Name	Password (forgot?)

Remember me? Join for FREE!