Home > Dessert, Ice Cream, Overnight > Ice-Cream Pumpkin Pie

Ice-Cream Pumpkin Pie

September 21, 2009 Leave a comment Go to comments

Recipe courtesy of National Geographic Kids

  • 1 quart vanilla ice cream
  • 1/2 cup canned pumpkin
  • 1/2 cup sugar
  • 1 tsp cinnamon
  • 1/4 tsp ginger
  • 1/4 tsp salt
  • dash of nutmeg
  • dash of ground cloves
  • graham cracker pie crust
  1. Let the ice cream soften
  2. Mix together the pumpkin, sugar, cinnamon, ginger, salt, nutmeg and cloves.
  3. Stir in the ice cream.
  4. Spread the mixture evenly into the crust.
  5. Cover and freeze for four hours or until firm.

Notes & Comments: This is super simple to make and it tastes wonderful!  I found that if you have pumpkin pie seasoning you can skip the other seasonings in this recipe.  (Except the sugar)  A friend of mine made this with her daughter and passed the recipe onto me.  I love that it’s very light compared to a lot of the other pies you find at dessert.  It’s the perfect alternative to those, like me, who don’t like pumpkin pie but love the taste of pumpkin!

Categories: Dessert, Ice Cream, Overnight
  1. October 29, 2009 at 6:53 pm

    Yum! Thanks for sharing this recipe. It looks easy and delicious (and it reminds me of Dairy Queen’s Pumpkin Pie Blizzards…have you tried them?).

  2. Tarah
    October 29, 2009 at 6:59 pm

    Yes I have – but I had them make it into a shake for me vs a blizzard. It’s funny you mention that because when I tasted the shake/blizzard I said “This tastes like that pumpkin ice cream pie!”

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