Pumpkin Ice Cream Pie

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Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie


  • 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 whip


  • 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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