Pumpkin Ice Cream Pie Recipe - Allrecipes.com
Pumpkin Ice Cream Pie Recipe

Pumpkin Ice Cream Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 -9-inch pie Change Servings
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Directions

  1. To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan.
  2. Chill 1 hour or until firm. Or bake in a 375 degree F (190 degrees C) oven for 10 minutes or until edges are brown. Cool on rack before filling.
  3. To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve.
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Reviews More Reviews

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!

 
Most Helpful Critical Review
Jan 18, 2008

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

 

15 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!

 
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!

 
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!

 
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.

 
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.

 
Oct 04, 2010

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

 

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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.

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