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pumpkin ice cream pie

(1 rating)
whodunitrdr avatar
Recipe by
Deanna Ogle
@whodunitrdr
Bellingham, WA

This is a great pie for the holidays. You can make it ahead of time and you don't need to find room in the refrigerator when it is full of other goodies.

(1 rating)
yield 9 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For pumpkin ice cream pie

  • 1 1/2 c
    graham crackers, crushed
  • 1/4 c
    butter, melted
  • 3 Tbsp
    sugar
  • 1/2 gal
    vanilla ice cream, softened
  • 1 c
    canned pumpkin
  • 1/2 c
    brown sugar, firmly packed
  • 1 tsp
    ground ginger
  • 1/2 tsp
    cinnamon
  • 1/2 tsp
    ground nutmeg
  • 1 Tbsp
    orange juice

How To Make pumpkin ice cream pie

  • 1
    Butter a 9 inch square pan. To prepare crust, combine crumbs, sugar and margarine in a mixing bowl. Press mixture firmly into prepared pan. Chill 1 hour or until firm. Or bake in a 375 degree F (190 degrees C) oven for 10 minutes or until edges are brown. Cool on rack before filling.
  • 2
    To prepare filling, combine ice cream, pumpkin, brown sugar, ginger, cinnamon, nutmeg, and orange juice, and pour into crust. Freeze until ready to serve. Remove from freezer 15 minutes before serving, then cut into squares.
  • 3
    NOTES: I have also made the crust with crushed gingersnaps or vanilla wafers instead of graham cracker crumbs - both were good.
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