PUMPKIN ICE CREAM PIE
CATEGORIES
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
DIRECTIONS
- 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.