Pumpkin And Ice Cream Pie
A creamy pumpkin pie with a rich ice cream filling, spiced with pumpkin pie spice, perfect for festive gatherings and satisfying sweet cravings.
Ingredients
Instructions
- Mix the pumpkin, brown sugar, pumpkin pie spice, eggs, and vanilla ice cream in a large bowl until well combined.
- Pour the mixture into two deep pie shells.
- Bake at 400°F for 10 minutes, then reduce the temperature to 350°F and bake for an additional 30 minutes on the bottom rack.
- Allow the pies to cool completely, then top with whipped topping before serving.
Tips & Substitutions
For a creamier texture, ensure the vanilla ice cream is slightly softened before mixing. If you prefer a less sweet pie, reduce the brown sugar to 3/4 cup. You can also experiment with different spices, like cinnamon or nutmeg, to customize the flavor. This recipe can easily be adapted for dairy-free diets by using coconut or almond milk ice cream.
Serving Suggestions
Serve this delightful Pumpkin and Ice Cream Pie with a dollop of whipped topping for added richness. It pairs wonderfully with a scoop of vanilla ice cream on the side, or enjoy it as a dessert alongside a light salad, like a Vidalia Onion Salad, for a balanced meal. Consider drizzling caramel or chocolate sauce on top for extra indulgence.
Storage & Reheating
Store leftover pie slices in an airtight container in the refrigerator for up to 3 days. If you want to keep the pie longer, consider freezing it. Wrap the pie tightly in plastic wrap and aluminum foil, and it can last in the freezer for up to 2 months. Thaw in the refrigerator before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Pumpkin And Ice Cream Pie contains roughly 968 calories, with 10g protein, 218g carbohydrates, and 18g fat. It is an excellent source of iron (137% of the Daily Value), calcium (76% of the Daily Value), and dietary fiber (69% of the Daily Value). It also contributes 19g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pie ahead of time?
Absolutely! This pie can be made a day in advance and stored in the refrigerator. Just make sure to add the whipped topping just before serving to keep it fresh and fluffy. If freezing, it's best to do so before adding the topping.
Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin! Just make sure to cook and puree the pumpkin until smooth before measuring out 29 oz. Keep in mind that fresh pumpkin may have a different moisture content, so you may need to adjust the other ingredients slightly.
What is the best way to prevent the crust from burning?
To prevent the crust from burning, you can cover the edges with aluminum foil after the first 10 minutes of baking. If you notice the crust browning too quickly, reduce the oven temperature slightly and continue baking until the pie is set.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).