Pumpkin ice cream pie

This frozen pumpkin ice cream pie recipe is quick to make, can be prepared in advance, and adds some extra vitamin A and calcium to your meal!

Pumpkin Ice Cream Pie with Butterfinger Crust

by Alice Henneman, MS, RD, UNL Extension in Lancaster County

Pumpkin ice cream pie recipe

1 can (15 to 16 oz.) pure pumpkin puree
1/4 cup sugar
1-1/2 to 2 teaspoons pumpkin pie spice, depending on how spicy a flavor you enjoy
1 quart (4 cups) of a lower fat vanilla ice cream or frozen yogurt, softened *
1 9-inch prepared graham cracker pie crust
Whipped topping, if desired

  1. Mix the pumpkin, sugar and spice until well blended.
  2. Quickly mix pumpkin mixture with the softened ice cream.
  3. Pour into crumb crust and freeze, uncovered, until firm — a couple of hours.
  4. When pie is frozen, cover with plastic wrap and then cover with freezer-quality foil or place in a freezer bag and squish out the air.
  5. Thaw pie slightly at room temperature (about 5 to 10 minutes) before serving. Top with whipped topping, if desired.

* Soften ice cream by placing the container in the refrigerator for about 15 minutes to 20 minutes. Avoid repeatedly softening and refreezing ice cream as it gets icy.

Makes 8 servings

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