Prep 5 mins
Cook 1 hr
From an old handwritten card. This recipe originally called for fresh ice cream straight out of the ice cream churn. I took this to be at that time when the ice cream is still soft before you set it in the freezer to harden. Anyway if you want to follow the recipe as written substitute homemade ice cream in here and use it straight from the churn. Cooking time is freezing time.
- 1 graham cracker crust
- 1⁄2 gallon vanilla ice cream, softened
- 1 cup pumpkin
- 1⁄2 cup brown sugar
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon ginger
- 1⁄4 teaspoon allspice
- 1⁄4 teaspoon nutmeg
- 1⁄8 teaspoon clove
- 1 tablespoon orange juice
- Prepare graham cracker crust according to directions.
- Mix spices and orange juice with the pumpkin and fold into the softened ice cream.
- Pour into crust and freeze until firm.
This was really good and made me long for fall to finally arrive. I made it according to directions but I had way more than what would fit one pre-made pie crust. I'm pretty sure I could of gotten 3 pies out of it. The rest I re-froze and we enjoyed at a pumpkin flavored ice cream! Thanks..I'll be making this one again for sure since it's so darn easy!
For many years my mother made this for the family at Thanksgiving. It is very rich, quite tasty, and fulfills the pumpkin taste during anytime of the year. You can use any vanilla ice cream, but set it out on the counter at least 15 minutes prior to incorporation into the other ingredients. The "cheap" brands work just as well as the expensive ones, as you covering up the vanilla taste with the spices. A suggestion in making this is to put it in a square or rectangular pan. It makes it so easy to cut into squares and serve.