Rating: 3.93 stars
15 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

Ice cream style pumpkin pie.

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Recipe Summary test

prep:
10 mins
total:
10 mins
Servings:
8
Yield:
8 servings
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Ingredients

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

Directions

Instructions Checklist
  • In a medium bowl, combine pudding, pumpkin, milk, nutmeg, ginger, and cinnamon. Mix slowly for about 1 minute. Fold whipped topping into the mixture then spoon entire mixture into pie shell. Freeze until firm (about 4 hours). Let stand at room temperature for about 10 minutes before slicing.

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Nutrition Facts

213 calories; protein 3.3g; carbohydrates 29.2g; fat 9.4g; cholesterol 2.4mg; sodium 337.1mg. Full Nutrition
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Reviews (15)

Most helpful positive review

Rating: 4 stars
08/17/2003
I thought this recipe was great! But it needs to be in the refrigerator not the freezer-- what a difference. It didn't go over well with my kids frozen so I put it in the refrigerator over night-- it was so good! Read More
(14)

Most helpful critical review

Rating: 2 stars
08/29/2002
The instructions are unclear. They say to make pudding according to package directions. This requires 3 cups milk but the recipe calls for 1 cup milk. I used 3 cups milk and added another cup later when the recipe called for it and my pie was terrible. The taste was good but the consistency was hard as a rock (even after thawing 25 minutes). If you make this pie I suggest you use less milk. Read More
(11)
15 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0
Rating: 4 stars
08/17/2003
I thought this recipe was great! But it needs to be in the refrigerator not the freezer-- what a difference. It didn't go over well with my kids frozen so I put it in the refrigerator over night-- it was so good! Read More
(14)
Rating: 2 stars
08/29/2002
The instructions are unclear. They say to make pudding according to package directions. This requires 3 cups milk but the recipe calls for 1 cup milk. I used 3 cups milk and added another cup later when the recipe called for it and my pie was terrible. The taste was good but the consistency was hard as a rock (even after thawing 25 minutes). If you make this pie I suggest you use less milk. Read More
(11)
Rating: 5 stars
06/02/2003
Sorry the recipe only requires 1 cup of milk. Read More
(7)
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Rating: 4 stars
10/31/2008
I made this last night for an early Samhain dessert it was fantastic! Living in South Florida we really appreciated the fall flavors without the warmth..smile..we ate it poolside! I'll definitely make it again yummy! Read More
(5)
Rating: 4 stars
09/29/2010
I used sugar free instant pudding fat free evaporated milk (so I could get that thick creamy flavor/consistancy without a lot of fat) and "free" whipped topping. I did make my own crust. The whole family loved it. To tell you the truth it never did stay in the freezer long enough to get completely frozen. I had my small piece but my boys demolished the rest. Read More
(5)
Rating: 3 stars
04/25/2006
not the best but not too bad also. needed something.? Read More
(4)
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Rating: 5 stars
11/10/2010
Made this with cheesecake sugarfree pudding mix and fresh pumpkin and it was great! I'm not much of a recipe person (tend to deviate a lot) and this was fast easy and delicious - and I pretty much stayed on the recipe! My boyfriend cheesecake lover and very healthy eater liked it too. I like that it doesn't need any extra sugar. Read More
(4)
Rating: 5 stars
09/27/2010
This is by far the best pumpkin pie I have ever had. It was so easy to make and everybody loved it. I put mine in the freezer overnight and in the morning it was done! Absolutely fabulous. Do not change anything about this recipe until you have tried it as written. Read More
(3)
Rating: 4 stars
06/28/2012
Wonderful. Just refrigerate. Not freeze. Read More