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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