pumpkin ice cream pie

Name: Pumpkin Ice Cream Pie
Prep time: 15 min
Cook time: 10 min
Yield: 9
Ingredients: 1 1/2 cup(s) graham crackers, crushed; 1/4 cup(s) butter, melted; 3 tablespoon(s) sugar; 1/2 gallon(s) vanilla ice cream, softened; 1 cup(s) canned pumpkin; 1/2 cup(s) brown sugar, firmly packed; 1 teaspoon(s) ground ginger; 1/2 teaspoon(s) cinnamon; 1/2 teaspoon(s) ground nutmeg; 1 tablespoon(s) orange juice

(1 RATING)

73 Pinches 1 Photo

Deanna Ogle

Bellingham, WA

Updated on Feb 22, 2012

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.

Rate

prep time 15 Min

cook time 10 Min

method ---

yield 9 serving(s)

Ingredients

1 1/2 cups graham crackers, crushed
1/4 cup butter, melted
3 tablespoons sugar
1/2 gallon vanilla ice cream, softened
1 cup canned pumpkin
1/2 cup brown sugar, firmly packed
1 teaspoon ground ginger
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
1 tablespoon orange juice

How To Make pumpkin ice cream pie

Step 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.

Step 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.
Step 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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