Pumpkin Ice Cream Pie

Deanna Ogle


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.

★★★★★ 1 vote
15 Min
10 Min


1 1/2 c
graham crackers, crushed
1/4 c
butter, melted
3 Tbsp
1/2 gal
vanilla ice cream, softened
1 c
canned pumpkin
1/2 c
brown sugar, firmly packed
1 tsp
ground ginger
1/2 tsp
1/2 tsp
ground nutmeg
1 Tbsp
orange juice


1Butter 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.
2To 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.
3NOTES: I have also made the crust with crushed gingersnaps or vanilla wafers instead of graham cracker crumbs - both were good.

About this Recipe

Course/Dish: Pies, Ice Cream & Ices
Other Tags: Quick & Easy, For Kids