The best delicious Pumpkin Ice-cream Pie recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Pumpkin Ice-cream Pie recipe today!
Hello my friends, this Pumpkin Ice-cream Pie recipe will not disappoint, I promise! Made with simple ingredients, our Pumpkin Ice-cream Pie is amazingly delicious, and addictive, everyone will be asking for more Pumpkin Ice-cream Pie.
What Makes This Pumpkin Ice-cream Pie Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Pumpkin Ice-cream Pie.
Ready to make this Pumpkin Ice-cream Pie Recipe? Let’s do it!
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1/3 c Butter or margarine, at room
-temperature
2 c Cinnamon graham-cracker
-crumbs (15 double crackers)
FILLING:
1 qt Orange sherbert, slightly
-softened
1 cn (16 ounces) solid-pack
-pumpkin
1 pt Vanilla ice cream, slightly
-softened
1 ts Vanilla extract
For Garnish:
1 c Heavy cream, whipped stiff
-(2 cups)
Timing Tip: Can be frozen for up to 2 weeks. Decorate up to 8 hours
ahead. Calorie Trimmer: Use reduced-calorie margarine, vanilla nonfat
frozen dessert instead of the ice cream and 2 cups thawed frozen
reduced-calorie whipped topping for garnish.
CRUST:
candied orange peel, cut in diamonds
1. Heat oven to 375 degrees F. Have a 10-inch deep-dish pie plate
ready. 2. Mix butter and cracker crumbs in a medium-size bowl until
evenly moistened. Press over bottom and up sides of pie plate. 3.
Bake 8 minutes or until lightly browned. Cool on wire rack.
4. FILLING: Put orange sherbert into large bowl. Fold in pumpkin just
until blended. Fold in ice cream and vanilla until blended. 5. Spoon
into crust, swirling top. Freeze until hard, at least 4 hours. 6. Up
to 8 hours before serving: Pipe whipped cream in lattice design on
pie or garnish with dollops of cream. Decorate with orange peel.
Return to Freezer. 7. About 10 minutes before serving without
garnish: 198 cal, 2 g pro, 31 g car, 7 g fat, 21 mg chol with butter,
10 mg chol with margarine, 147 mg sod. Per “trimmed” serving: 170
cal, 3 g pro, 32 g car, 4 g fat, 3 mg chol, 152 mg sod
Recipe
Yields
6 Servings
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