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Pumpkin Ice Cream Pie

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  Vanilla ice cream 1 1⁄2 Pint
  Canned pumpkin 1 Cup (16 tbs)
  Brown sugar 3⁄4 Cup (12 tbs), firmly packed
  Ground cinnamon 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Candied orange peel/Mixed candied fruit 1⁄3 Cup (5.33 tbs), finely chopped
  Rum/1/4 cup orange juice 3 Tablespoon
  Whipping cream 3⁄4 Cup (12 tbs)
  Pecan halves 2 Tablespoon (For Garnishing)

Put a 9-inch pie pan into the freezer when you remove the ice cream; allow ice cream to stand at room temperature a few minutes, until slightly softened.
Then spread ice cream evenly over the bottom and sides of pie pan; set back in freezer if it gets too soft.
Keep in freezer while you prepare the filling.
For the filling, combine pumpkin, sugar, ginger, and cinnamon in a saucepan.
Stir over medium heat until mixture is just below the simmering point.
Stir in candied fruit and rum (or orange juice); refrigerate until well chilled.
Whip cream and fold into chilled pumpkin mixture.
Pour into ice-cream-lined pie pan and freeze.

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3142 Calories from Fat 1438

% Daily Value*

Total Fat 161 g248.3%

Saturated Fat 90.9 g454.6%

Trans Fat 0 g

Cholesterol 565.4 mg188.5%

Sodium 640.5 mg26.7%

Total Carbohydrates 366 g122%

Dietary Fiber 20.2 g81%

Sugars 322.1 g

Protein 31 g63%

Vitamin A 826.7% Vitamin C 102%

Calcium 118.8% Iron 31.3%

*Based on a 2000 Calorie diet

Pumpkin Ice Cream Pie Recipe