5 Reviews

I always pre-bake graham crusts; this one had a little too much butter for that and the sides slumped. I was able to press them back up with the side of a metal measuring cup while it was still hot. The crust eventually solidified rock hard; it was very difficult to eat with just a fork. Next time, I might forgo the pre-bake. We used Pumpkin Ice Cream as the filling and skipped the topping.

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DrGaellon October 03, 2012

Great! I cheated and used a premade crust. I used pumpkin pie spice instead of the mixture and decreased the sugar. Thanks for the recipe !

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Pricele$$ December 11, 2008

What's not to like? I used some of the roasted pumpkin that we had leftover from Halloween, which we had frozen in vacuum sealed bags. I did not use the optional nuts, but I think that this would have worked well with pecans. Really great dessert treat and will make again. Made and Reviewed for 123 hit Wonders Tag - Thanks! :)

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LilPinkieJ December 04, 2008

This is absolutely delicious. I used fresh pumpkin puree, and it came out beautifully. Thanks for a great OMAC recipe!

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Qmeg November 11, 2008

Very easy and very tasty. Due to canned pumpkin sizes and ice cream sizes in the US, it was simpler to double the recipe to use up entire containers, which I did. I also used aluminum cupcake holders to make individual servings. From a double batch, I got 4 dozen cupcake sized servings. Great recipe!

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wvscrapqueen August 08, 2008
Frosty Pumpkin Ice Cream Pie (Oamc)