Eggnog Pumpkin Ice Cream Pie

Total Time
Prep 30 mins
Cook 0 mins

Perfect for the holidays! Plan ahead as there is a lot of freezing in between layers. Freezing time is not included in prep or cook time.

Ingredients Nutrition


  1. Crust: In a bowl, combine gingersnap crumbs and butter or margarine. Press over bottom and up side of a 9-inch pie pan. Refrigerate about 30 minutes.
  2. Filling: Spoon softened ice cream over chilled crust. Smooth surface with back of a spoon. Cover with foil or plastic wrap. Freeze until firm, about 3 hours.
  3. In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
  4. In another bowl, beat 1 cup whipping cream until soft peaks form. Fold into pumpkin mixture. Spread over ice cream. Freeze until firm, about 4 hours.
  5. For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
  6. Decorate with additional whipped cream if desired.
Most Helpful

I made this for our Thanksgiving dinner and it was a big hit. I used vanilla frozen yogurt and cool whip in place of the whipped cream. I also added Kahlua instead of the brandy. Also added some chopped pecans to the crust. Lovely combination.

Andrea in NH November 22, 2007