Eggnog Pumpkin Ice Cream Pie

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.

Ready In:
30mins
Serves:
Units:

ingredients

directions

  • 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.
  • 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.
  • In a bowl, combine pumpkin, sugar, cinnamon, nutmeg and rum or brandy; set aside.
  • 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.
  • For ease in serving: For easier slicing, remove from freezer and place in refrigerator 10 to 20 minutes before serving.
  • Decorate with additional whipped cream if desired.
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RECIPE MADE WITH LOVE BY

@Lvs2Cook
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@Lvs2Cook
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"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."
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  1. Andrea in NH
    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.
    Reply
  2. Andrea in NH
    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.
    Reply
  3. Lvs2Cook
    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.
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