Pumpkin Ice Cream Pie 1
This frozen treat of a pie has a layer of vanilla ice cream topped with a layer of creamy spiced pumpkin pie filling. Pumpkin pie is no longer just for Thanksgiving!
1 pint vanilla ice cream, softened
1 (9-inch) baked pie crust*
1 cup mashed cooked pumpkin
3/4 cup granulated sugar
1/2 teaspoon salt
1 teaspoon pumpkin pie spice
2 cups frozen whipped topping, thawed
- Spread ice cream in cooled, baked pie crust; freeze until firm.
- Combine pumpkin and next 3 ingredients. Fold in whipped topping; spread over ice cream. Freeze until firm.
- Remove from freezer 15 minutes before serving.
Makes 8 servings.
*Use store bought ready-to-use, or homemade pastry using your favorite recipe, or ours: Basic Pie Crust 101.