Print Recipe

Pumpkin Ice Cream Pie

Ingredients

Butter Crunch Pie Crust

  • 1/2 cup butter
  • 1/4 cup packed brown sugar
  • 1 cup all-purpose flour
  • 1/2 cup chopped nuts

Filling

  • 1 quart vanilla ice cream, softened
  • 1 cup cooked pumpkin
  • 3/4 cup granulated sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon ginger
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cinnamon
  • 1 cup Syrup for Ice Cream Pie

Syrup

  • 1/2 cup brown sugar
  • 1/4 cup dark corn syrup
  • 1/4 cup hot water
  • 1/2 teaspoon vanilla extract

Instructions

  1. Heat oven to 325 degrees F.
  2. Butter Crunch Pie Crust: Mix all ingredients in glass pie plate.
  3. Bake for 20-25 minutes, moving ingredients from the edges to the center of pan a couple of times during baking. Press against sides of pan. Let cool.
  4. Filling: Spread ice cream in pie shell, place in freezer until thoroughly frozen.
  5. Blend together pumpkin, sugar, salt, and spices.
  6. Whip cream until stiff and fold into pumpkin mixture. Spoon into frozen pie over ice cream.
  7. Replace in freezer until ready to use.
  8. To serve, cover with additional whipped cream. Drizzle with syrup.
  9. Syrup: Boil sugar, syrup, and water until it just begins to thicken. When cool, add vanilla extract.

Recipe Goldmine

Like Us on Facebook







Contact

Arizona

Always Open!

To our Visitors

Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our family, friends, newsletter subscribers, food companies and food organizations.