Pumpkin Ice Cream Pie
Pumpkin Ice Cream Pie is an moderately easy dinner. Made with 9-inch pie shell, cooked, 1 pt. vanilla ice cream, 1 c. canned pumpkin, 3/4 c. sugar and 1/2 tsp. each: nutmeg, ginger and cinnamon, this recipe delivers authentic, satisfying flavors. A crowd-pleaser that never disappoints.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Line pie shell with ice cream.
Make layer 1/2-inch thick. Place in freezer.
Blend together the pumpkin, sugar, nutmeg, ginger, cinnamon and salt.
Whip cream until stiff; fold into pumpkin mixture.
Spoon over ice cream in pie shell.
Return to freezer for at least 2 hours.
Let stand at room temperature 5 minutes before cutting.
π· Perfect Pairings
Complete your meal with these
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