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    You are in: Home / Recipes / Pumpkin Ice Cream Pie Recipe
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    Pumpkin Ice Cream Pie

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    20 mins

    0 mins

    Robin Wehunt's Note:

    I don't care for pumpkin pie so my mother made these and we love them. This is in memory of my mother.

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    Serves: 6-8



    Units: US | Metric


    1. 1
      Mix ice cream and pumpkin together. Pour into graham cracker crust.
    2. 2
      Put in freezer until firm about 2 hours.
    3. 3
      Cut and enjoy (you can put whip cream on top if want).

    Ratings & Reviews:

    • on September 27, 2001


      You can also put it back in the icecream container and freeze it, than eat it with apple pie

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 05, 2002


      I made this instead of pumpkin pie for Thanksgiving (and am just now getting around to writing a review)! It made two pies with some left over, so there was definitely a lot to go around!! I added some cinnamon and other pumpkin pie spices to boost the flavor. I liked it, but wouldn't recommend it as a fancy dessert.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 07, 2002


      This has to be the easiest dessert I have ever prepared. It was delicious and the kids loved it!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)


    Nutritional Facts for Pumpkin Ice Cream Pie

    Serving Size: 1 (193 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 773.9
    Calories from Fat 365
    Total Fat 40.6 g
    Saturated Fat 16.9 g
    Cholesterol 83.2 mg
    Sodium 606.8 mg
    Total Carbohydrate 96.6 g
    Dietary Fiber 2.5 g
    Sugars 70.7 g
    Protein 9.9 g

    The following items or measurements are not included:

    spiced pumpkin

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