Because I am not too fond of pumpkin pies, I use this instead for holidays.

Jo

Gallery

Recipe Summary

prep:
15 mins
additional:
4 hrs
total:
4 hrs 15 mins
Servings:
8
Yield:
8 servings
Advertisement

Ingredients

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

Directions

Instructions Checklist
  • Mix the graham cracker crumbs, 1/4 cup of brown sugar, and melted butter in a bowl. Press the crust into a 9x9-inch square baking dish. Place the pumpkin into a large bowl, and mash it up with a spoon. Mix in 1/2 cup of brown sugar, salt, nutmeg, cloves, and 1 teaspoon of cinnamon until smooth. Gently stir in the softened ice cream. Spread the pumpkin mixture over the graham cracker crust. Freeze until firm, 4 to 6 hours; cut into squares.

    Advertisement
  • Lightly mix the whipped cream with confectioners' sugar and a 1/4 teaspoon of cinnamon in a bowl; serve each square with a dollop of the sweetened whipped cream.

Nutrition Facts

385 calories; protein 4.4g 9% DV; carbohydrates 49.3g 16% DV; fat 20.3g 31% DV; cholesterol 64.8mg 22% DV; sodium 400.2mg 16% DV. Full Nutrition

Reviews (7)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/02/2010
I found this recipe right before my friend's "friendsgiving dinner" last week. It was cheap and simple to make. It was a huge hit that night and I'm hoping I get the same reactions from my family tomorrow night! Read More
(10)

Most helpful critical review

Rating: 3 stars
11/27/2016
This pretty much just amounts to pumpkin flavored ice cream pie with whipped cream on top. I used a Keebler 9" graham cracker crust instead of making my own crust in a 9" x 9" square pan like the recipe calls for. It was a nice change from regular pumpkin pie. Read More
(1)
7 Ratings
  • 5 star values: 4
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
12/01/2010
I found this recipe right before my friend's "friendsgiving dinner" last week. It was cheap and simple to make. It was a huge hit that night and I'm hoping I get the same reactions from my family tomorrow night! Read More
(10)
Rating: 5 stars
11/19/2013
I made this a little differently by not adding ice-cream in the pumpkin mixture because I wanted the deeper color. Nice dessert. Read More
(7)
Rating: 5 stars
11/19/2011
This was AWESOME!!! I've made it twice now. The first time I followed the recipe because I believe in following a recipe before making revisions. The second time I made it I used Ginger Snap cookies instead of Graham Crackers and used pumpkin ice cream from a local dairy farm instead of vanilla. Since I thougth it might be over powering in flavor (due to the pumpkin ice cream) I omitted nutmeg and cloves. This was WONDERFUL!!! A taste sensation! Read More
(5)
Advertisement
Rating: 4 stars
11/28/2012
Very good! I didn't do the whipped topping listed here (just did Cool Whip) and it was very good! Like pumpkin pie ice cream cake basically! Read More
(3)
Rating: 3 stars
11/27/2016
This pretty much just amounts to pumpkin flavored ice cream pie with whipped cream on top. I used a Keebler 9" graham cracker crust instead of making my own crust in a 9" x 9" square pan like the recipe calls for. It was a nice change from regular pumpkin pie. Read More
(1)
Rating: 5 stars
04/15/2020
I made it mostly the same way but added fruits Jo it was an amazing idea Read More
Advertisement
Rating: 3 stars
11/25/2016
Tasted good like pumpkin ice cream. However I made it one day in advance and the mixture crystallized; tasted like it had ice crystals in it. Kind of like ice cream that melts and refreezes. Maybe tastes better when you only freeze the recommended amount of time. Read More