More Great Recipes: Dessert

PUMPKIN ICE CREAM PIE


User Avatar
Member since 2007

Serves | Prep Time | Cook Time

Ingredients

• 1 quart (.95 liter) vanilla ice cream
• 1/2 cup (120 milliliters) canned pumpkin
• 1/2 cup (120 milliliters) sugar
• 1 teaspoon (5 milliliters) cinnamon
• 1/4 teaspoon (1.25 milliliters) ginger
• 1/4 teaspoon (1.25 milliliters) salt
• Dash of nutmeg
• Dash of ground cloves
• Graham cracker pie crust shell
• Foil


Put the ice cream in the refrigerator and let it soften to the consistency of frozen custard.


In a large bowl, mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg, and cloves.


Stir in the ice cream.


Spread the mixture evenly over the pie crust.


Cover the pie with foil and freeze for about four hours until firm.


Remove the pie from the freezer and let it stand for five minutes before cutting it.


Pairs Well With


Notes

A dash of local for every season
By slyasafox15

22 Recipes

13 Downloads
FREE
Disney's Tinker Bell "Secret of the Wings Cookbook"
By BakeSpace Fairies

6 Recipes

439 Downloads
FREE
'CHEF' the Film Cookbook: Recipes from El Jefe
By CHEF the Film

6 Recipes

11189 Downloads
FREE
Pecan Cookie Waffles with Honey-Cinnamon Butter
Pecan Cookie Waffles with Honey-Cinnamon Butter
Torta Cubana
Torta Cubana
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze
Hot Chocolate Cinnamon Rolls with Marshmallow Glaze