Even if you don't like pumpkin pie you will really like this one. Its an old, old recipe, but good. It is a 1950's recipe of my mothers. For a beautiful presentation, top each slice with a dollop of whipped cream and a walnut half.

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Recipe Summary

Servings:
8
Yield:
1 - 9 inch pie
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves.

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Nutrition Facts

278 calories; protein 3.4g 7% DV; carbohydrates 39.6g 13% DV; fat 12.6g 19% DV; cholesterol 29mg 10% DV; sodium 377.8mg 15% DV. Full Nutrition

Reviews (50)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/21/2003
I orginally made this recipe because it was lower in fat then classic pumpkin pie recipes. However it was such a hit that I will surely make it time and time again. However take into consideration how the crust you use will be frozen. Mine was slightly overbaked and very difficult to cut much less eat. Overall a great twist on a classic pie that all are sure to love! Read More
(43)

Most helpful critical review

Rating: 3 stars
04/07/2008
As a pie I think I would have preferred this in a graham-cracker crust so if I had to rate it as a pie I would say it was "ok". The mixture however made an excellent milkshake! That I would give 5 stars. We couldn't stop drinking it! Read More
(13)
59 Ratings
  • 5 star values: 42
  • 4 star values: 12
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 2
Rating: 5 stars
10/21/2003
I orginally made this recipe because it was lower in fat then classic pumpkin pie recipes. However it was such a hit that I will surely make it time and time again. However take into consideration how the crust you use will be frozen. Mine was slightly overbaked and very difficult to cut much less eat. Overall a great twist on a classic pie that all are sure to love! Read More
(43)
Rating: 4 stars
10/21/2003
I wanted something a little different this Thanksgiving so I tried this recipe. It was delicious. The kids especially loved it! The only thing I did differently was I made a homemade gingersnap crust which add a little extra spice to the pie. Read More
(35)
Rating: 4 stars
11/10/2003
This was a good recipe. I made a graham cracker crust and put it in a 9 by 13 in. cake pan and I doubled the filling. I also used cinnamon ice cream instead of vanilla. A very easy no-bake recipe that left room in my oven for the holiday turkey. Read More
(26)
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Rating: 5 stars
11/22/2008
I used a graham cracker crust did a layer of the ice cream mixture topped with crushed gingerbread snaps topped with a second layer of ice cream mixture. Garnished with caramel ice cream topping crushed pecans and whipped cream dollops yum! Read More
(13)
Rating: 3 stars
04/07/2008
As a pie I think I would have preferred this in a graham-cracker crust so if I had to rate it as a pie I would say it was "ok". The mixture however made an excellent milkshake! That I would give 5 stars. We couldn't stop drinking it! Read More
(13)
Rating: 5 stars
10/30/2007
I can not believe I finally found this recipe. I can remember my grandmother making this pie every holiday. It was always my favorite. Now my kids can have the same fond memories my grandmother left me! Read More
(12)
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Rating: 5 stars
10/31/2007
mmmm tastes JUST like pumpkin pie but with ice cream! almost better than real pumpkin pie.:) Read More
(12)
Rating: 5 stars
10/21/2008
I made this to try something different and because I was bored. I LOVED it! I too used a graham cracker crust instead. This will be a nice alternative this Thanksgiving especially since I live in Hawaii where it will be warm out come November. Read More
(11)
Rating: 5 stars
02/18/2009
Delicious! Only used 1/4 cup of brown sugar and it was plenty. Next time will add more pumpkin. Read More
(11)