Pumpkin Ice Cream Pie

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Home > Pies - Pastries > Pies

Pumpkin Ice Cream Pie

Yields: 1 - 9 inch pie

Ingredients:

1 quart vanilla ice cream
1 cup canned pumpkin
3/4 cup sugar
1/2 teaspoon salt
1/4 teaspoon ginger
1/4 t. nutmeg
1/4 t. cinnamon
1 cup heavy whipping cream
Basic prepared pie crust

Use a fork to poke marks in it and bake for no more than 10-12 minutes. Take out and let cool while you prepare filling.

Allow the ice cream to soften. In a small bowl whip cream until stiff. In a separate (large) bowl, mix all other ingredients. Fold whipped cream into pumpkin mixture.Smooth ice cream into cooled pie shell and freeze.

Smooth pumpkin mixture on top of ice cream and freeze.

Remove pie from freezer about 10-20 minutes before serving.

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