Frozen Pumpkin Pie
For dessert, we have pumpkin pie with a twist! Instead of simply placing the pumpkin mixture into a pie shell and calling it good, this recipe uses ice cream to add another layer. No need for ice cream on the side, it’s in the pie! (Aaron S.)
Frozen Pumpkin Pie – Etta Bryant, MASP
Ingredients
- 1 baked 9-inch pie shell
- 1 quart vanilla ice cream, softened
- 1 cup canned pumpkin
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 teaspoon ginger
- 1/4 cup heavy cream
Directions
Spread ice cream in baked pie shell. Place in freezer until thoroughly hardened.
Blend together pumpkin, sugar, salt, cinnamon, nutmeg, and ginger. Whip cream until stiff. Fold into pumpkin mixture. Spoon into frozen pie shell over the ice cream and freeze.
When serving, cover with additional whipped cream, if you like. Serves 8. This is a dessert that can be made several days in advance.