Ice cream and pumpkin pie

    Ice cream and pumpkin pie

    (17)
    1save
    8hr20min


    15 people made this

    About this recipe: A delicious frozen version of pumpkin pie. A biscuit base is filled with a mixture of vanilla ice cream, pumpkin and spices before being frozen. Serve as a decadent dessert with a dollop of sweetened cream.

    Ingredients
    Makes: 1 (23cm) round pie

    • 125g digestive biscuits, crushed into crumbs
    • 50g margarine, melted
    • 3 tablespoons caster sugar
    • 1.9 litres vanilla ice cream, softened
    • 250g pumpkin puree
    • 110g dark brown soft sugar
    • 1 teaspoon ground ginger
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground nutmeg
    • 1 tablespoon orange juice

    Method
    Prep:10min  ›  Cook:10min  ›  Extra time:8hr freezing  ›  Ready in:8hr20min 

    1. To prepare base, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared 23cm round tin.
    2. Chill 1 hour or until firm. Or bake in a 190 C / Gas 5 oven for 10 minutes or until edges are brown. Cool on rack before filling.
    3. To prepare filling, combine ice cream, pumpkin, dark brown soft sugar, ginger, cinnamon, nutmeg and orange juice; pour into base. Freeze until ready to serve.

    Ingredients

    Pumpkin puree can be purchased online or in speciality shops. You can also make your own with this recipe.

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    Reviews & ratings
    Average global rating:
    (17)

    Reviews in English (17)

    by
    33

    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!  -  27 Nov 2004  (Review from Allrecipes US | Canada)

    by
    19

    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!  -  14 Oct 2006  (Review from Allrecipes US | Canada)

    by
    15

    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!  -  27 Nov 2003  (Review from Allrecipes US | Canada)

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