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Pumpkin Ice Cream Pie

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Source: Cooking at a Glance - Pies & Pastries

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Rating:

Reviews: 1 See Reviews

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Active Time:  10 Minutes
Total Time:  3 Hours 35 Minutes
Yield:  Makes 10 servings

Using a different flavor of ice cream will change this pie every time. You might especially enjoy butter-pecan, rum-raisin, or cinnamon ice cream.

RECIPE INGREDIENTS

For the Crust:

1 cup finely crushed ginger-snaps (about 14 Medium)

1/4 cup margarine or butter, melted

3/4 cup finely chopped pecans or walnuts

1 teaspoon finely shredded orange peel

For the Filling:

1 pint vanilla ice cream (2 cups)

1 cup canned pumpkin

3/4 cup packed brown sugar

1 teaspoon pumpkin pie spice or ground cinnamon

1 cup whipping cream, whipped

Pumpkin Ice Cream Pie Recipe at Cooking.com

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DIRECTIONS

FOR THE CRUST:
Stir together crushed gingersnaps and melted margarine or butter. Stir in chopped pecans or walnuts and orange peel. Spread mixture evenly into a 9-inch springform pan. Press onto bottom and about 1 inch up the sides to form a firm, even crust. Bake in a preheated 375 degrees oven for 4 minutes. Cool completely on a rack.

FOR THE FILLING:
Place ice cream in a large chilled mixing bowl. Use a wooden spoon to stir ice cream to soften slightly. Stir in pumpkin, brown sugar, and pumpkin pie spice or cinnamon. Fold in whipped cream. Spoon ice cream mixture into cooled crust. Freeze about 3 hours, or till firm. Let stand 20 minutes and remove sides of springform pan before serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008

Part of These Recipe Collections

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Nutrition Facts per Serving
Yield: Yield: Makes 10 servings

Calories:

343

Fat. Total:

23g

Protein:

Carbohydrates, Total:

34g

Sodium:

148mg

% Cal. from Fat:

60%

Cholesterol:

44mg

Spotlight Recipe Review

See all 1 reviews »

Rating:

by: Julie, CA

Reviewed: 11/18/2006

See all of Julie's reviews »

OK, I cheated and got a store bought crust, but this pie is delicious. After the initial disappointment from the family that we weren't having 'traditional' pumpkin pie for Thanksgiving, they were quickly converted to lovers of this ice cream version and it is now the new family tradition! Very easy to make too!

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