Pumpkin Ice Cream Pie
From whodunitrdr 15 years ago
- - to make
- Serves 9
We never have enough room in the fridge for regular pumpkin pie at Thanksgiving so we started making this instead. It can also be made ahead. It is really good and very easy.
Ingredients
- 1 1/2 cups graham cracker crumbs shopping list
- 1/4 cup butter; melted shopping list
- 3 tablespoons sugar shopping list
- 1/2 gallon vanilla ice cream; softened shopping list
- 1 cup canned pumpkin shopping list
- 1/2 cup brown sugar; packed shopping list
- 1 teaspoon ground ginger shopping list
- 1/2 teaspoon cinnamon shopping list
- 1/2 teaspoon ground nutmeg shopping list
- 1 tablespoon orange juice shopping list
How to make it
- Butter a 9 inch square pan.
- To prepare crust, combine crumbs, sugar and butter 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.
- 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.
People Who Like This Dish 4
- refugeesrecipelisting Global, CA
- mrswilliams Ventura, CA
- jeffsgirl Medford, OR
- monica26 Cleveland, OH
- whodunitrdr Bellingham, WA
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The Rating
Reviewed by 2 people-
This looks soooooooo good! I'm obsessed with pumpkin, and now I'm not going to be able to rest until I try this recipe!!
monica26
in Cleveland loved it
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" It was excellent "