Pumpkin ice cream pie

    (60)
    1 hour

    Kids and adults will love this no bake frosty treat.


    63 people made this

    Ingredients
    Serves: 8 

    • 1 (23cm) pastry case, baked
    • 250g pumpkin puree
    • 75g brown sugar
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon ground ginger
    • 1/4 teaspoon ground nutmeg
    • 1 litre vanilla ice cream, softened

    Method
    Prep:10min  ›  Extra time:50min  ›  Ready in:1hr 

    1. Combine pumpkin, brown sugar, salt and spices with an electric mixer. Blend in ice cream. Pour into pastry case. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves if desired.

    Pumpkin puree...

    You can find tinned 100% pumpkin puree online or in speciality shops. You can also make your own with this recipe.

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    Reviews & ratings
    Average global rating:
    (60)

    Reviews in English (50)

    by
    43

    I orginally made this recipe because it was lower in fat then classic pumpkin pie recipes. However, it was such a hit that I will surely make it time and time again. However, take into consideration how the crust you use will be frozen. Mine was slightly overbaked and very difficult to cut, much less eat. Overall a great twist on a classic pie that all are sure to love!  -  21 Oct 2001  (Review from Allrecipes US | Canada)

    by
    35

    I wanted something a little different this Thanksgiving so I tried this recipe. It was delicious. The kids especially loved it! The only thing I did differently, was I made a homemade gingersnap crust, which add a little extra spice to the pie.  -  27 Nov 2000  (Review from Allrecipes US | Canada)

    by
    26

    This was a good recipe. I made a graham cracker crust and put it in a 9 by 13 in. cake pan and I doubled the filling. I also used cinnamon ice cream instead of vanilla. A very easy no-bake recipe that left room in my oven for the holiday turkey.  -  29 Dec 2001  (Review from Allrecipes US | Canada)

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