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Pumpkin Ice Cream Pie


frozen pumpkin pie

Pumpkin Ice Cream Pie

Stephanie Gallagher
Want to jazz up tradition a bit? Make this mouth-watering pumpkin ice cream pie instead of the traditional pumpkin pie for Thanksgiving and Christmas.

You will be amazed how many requests you get for the recipe.

Prep Time: 15 minutes

freezing time: 3 hours

Total Time: 3 hours, 15 minutes

Yield: 8 servings, frozen pumpkin pie


  • 1 quart vanilla ice cream, softened
  • 1 cup unsweetened pumpkin puree
  • 1/2 cup brown sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/2 tsp. cloves
  • 1 9-inch graham cracker crust
  • 9 oz. frozen whipped topping, thawed
  • 1/2 cup pecans, toasted (optional)
  • caramel sauce for drizzling (optional)


  1. With an electric mixer, beat the softened ice cream, unsweetened pumpkin puree, brown sugar, cinnamon, nutmeg and cloves together until smooth.

  2. Pour the pumpkin mixture into graham cracker crust, smoothing the top with a spatula.

  3. Freeze until firm, several hours.

  4. Spread thawed whipped topping over pumpkin ice cream pie. Top with pecans, if desired. Freeze until ready to serve. When ready to serve, cut pumpkin ice cream pie into pieces and drizzle with caramel sauce.

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