Pumpkin Ice Cream Pie is a delightful twist on the traditional pumpkin pie, blending classic autumn flavors with the cool creaminess of vanilla ice cream. Originating in mid-20th century American kitchens, this no-bake treat was a favorite during the rise of convenience cooking, when pre-made ingredients and shortcuts revolutionized dessert preparation. Perfect for Thanksgiving or cozy fall gatherings, it offers a lighter alternative to traditional baked pies. With spiced pumpkin, whipped cream, and a crispy pie crust, this frozen dessert captures the essence of fall in a refreshing and creamy slice.
Ingredients
- 1 baked pie shell (9-inch )
- 1 pint vanilla ice cream (softened)
- 1 lb pumpkin (1-pound can )
- 1 ½ cups sugar
- ½ tsp salt
- 1 tsp cinnamon
- ½ tsp ginger
- ¼ tsp cloves
- 1 tsp vanilla
- 2 cups whipping cream (divided)
Instructions
Step 1: Prepare the Pie Base
- Spread softened vanilla ice cream evenly into the baked pie shell.
- Place in the freezer to firm up while preparing the filling.
Step 2: Make the Pumpkin Mixture
- In a large bowl, combine pumpkin, sugar, salt, cinnamon, ginger, cloves, and vanilla.
- Mix until fully blended.
Step 3: Fold in Whipped Cream
- Whip 1 cup of whipping cream until stiff peaks form.
- Gently fold whipped cream into the pumpkin mixture until smooth and fluffy.
Step 4: Assemble and Freeze
- Remove pie shell with frozen ice cream from freezer.
- Pour the pumpkin filling over the ice cream layer.
- Cover with foil and freeze for at least 4 hours.
Step 5: Final Topping
- Whip the remaining 1 cup of whipping cream.
- Spread on top of the pie before serving.
Tips
- Substitute vanilla ice cream with cinnamon or caramel ice cream for a twist.
- Add a layer of crushed gingersnaps or graham crackers between layers for crunch.
- For a lighter version, use whipped topping instead of heavy cream.
- Drizzle with caramel sauce before serving for extra decadence.
- Use homemade pumpkin puree for richer flavor.
Transcription of the Original Recipe
Read or copy the transcription
9" baked pie shell 1 qt. vanilla ice cream (softened) 1 (1#) can pumpkin 1½ c. sugar ½ tsp. salt 1 tsp. cinnamon ½ tsp. ginger ¼ tsp. cloves 1 tsp vanilla 2 c. whipping cream Spread soft van. ice cream in pie shell; place in freezer. Combine pumpkin, sugar, salt, spices & vanilla. Whip 1 c. whip cream until stiff & fold into pump. mix. Pour in pie pan; cover with foil freeze 4 hrs. Whip cream & spread when ready to serve.
From Transcription to Instructions
Hi from the folks at Salvaged Recipes , the original directions are pretty compact: spread softened ice cream in the shell, mix pumpkin and spices, “whip 1 c. whip cream” and fold, pour, freeze, then “whip cream & spread” before serving. Our instructions unpack that into clear steps so you don’t wonder what comes next: firm the ice-cream layer first, whip one cup to fold into the pumpkin mix and keep the other cup to whip just before you serve. It’s the same recipe, just easier to follow in the kitchen.
Nutrition
Calories: 420kcalCarbohydrates: 48gProtein: 4gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 85mgSodium: 200mgPotassium: 260mgFiber: 2gSugar: 38gVitamin A: 8000IUVitamin C: 2mgCalcium: 120mgIron: 1mg
