Ice cream pumpkin pie recipe
- Recipe created by FabFood on Jun 15, 2010
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This recipe has been passed on from my mother, who makes it every Thanksgiving, but we love it enough to make it year-round. Don’t let the pumpkin fool you: the ice cream makes it refreshing enough to eat in spring or summer. I like to swap in frozen yogu
Ingredients
- 1 box Graham Cracker Crumbs (or a premade graham cracker pie crust)
- 3 tablespoons sugar (for crust), plus ½ cup sugar (for filling)
- 1, 15-ounce can of pumpkin
- 4 tablespoons butter
- 1/2 teaspoon ground ginger
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 8 ounces heavy cream
- 1 pint vanilla ice cream or frozen yogurt
Directions
- Preheat oven to 350 degrees F
- Melt butter. Mix graham cracker crumbs with three tablespoons sugar, blend in melted butter
- Press and flatten into a 9-inch pie pan. Bake for 8-10 minutes
- In separate bowl, mix pumpkin, ginger, nutmeg, cinnamon, salt, and ½ cup sugar
- After pie crust has cooled, cover the crust with a softened pint of ice cream. Put in freezer
- Beat the cream until thick, then fold into pumpkin mixture. Remove pie crust from freezer and spoon pumpkin mixture on top
- Return to freezer until frozen and ready to serve. Take it out five minutes before serving
