Pumpkin-Ice Cream Pie

Pumpkin-ice Cream Pie Recipe

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Sharon Colyer


It's nice to sometimes have a change from the regular pumpkin pie or have one of each. If you have the freezer space--definitely try this recipe. Recipe is from Christmas with Southern Living Cookbook 1997.

Freezing time, is not included in prep time.


★★★★★ 1 vote

50 Min
Stove Top


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  • ·
    freezing time, is not included in prep time.
  • 1 pt
    vanilla ice cream, softened
  • 1
    baked 9 inch pastry shell (pie crust)
  • 1 can(s)
    (16 oz) pumpkin puree
  • 1 1/2 c
  • 1 tsp
    ground ginger
  • 1 tsp
    ground cinnamon
  • 1 tsp
    vanilla extract
  • 1 dash(es)
  • 1 1/2 c
    whipping cream, divided
  • ·
    caramelized almonds

  • 1/4 c
  • 1 c
    slivered almonds

How to Make Pumpkin-Ice Cream Pie


  1. Spread softened ice cream in bottom of pastry shell; freeze, until firm.
  2. Combine pumpkin and next 5 ingredients; stir well. Beat 1 cup whipping cream, until soft peaks form; fold into pumpkin mixture. Spread pumpkin mixture over ice cream layer; cover & freeze, until firm.
  3. Beat remaining 1/2 cup whipping cream, until soft peaks form; spoon or pipe around edge of pie. Sprinkle with Caramelized Almonds (recipe below). Serve immediately. Makes one 9 inch pie; about 8 servings.

    Combine the sugar and almonds, in a large skillet; cook, over low heat, stirring constantly, until sugar melts and almonds are lightly browned. Spread almond mixture in a thin layer on a buttered baking sheet; cool. Break into small pieces. Makes 1 cup.

Printable Recipe Card

About Pumpkin-Ice Cream Pie

Course/Dish: Pies, Ice Cream & Ices
Main Ingredient: Fruit
Regional Style: Southern

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