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Pumpkin and Cream Pie

No recipe image available.This easy no-bake pumpkin and ice cream pie is a delicious dessert that's perfect for serving year-round.

Recipe Ingredients:

1 (9-inch) baked pie crust*
1 quart vanilla ice cream, slightly softened
1 cup canned pumpkin
3/4 cup granulated sugar
3/4 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 cup whipping cream, whipped
1/2 cup chopped walnuts
Lightly sweetened whipped cream for garnish
Candy leaves for garnish
Sugar cranberries for garnish

Cooking Directions:

  1. Chill crust in freezer. Spoon ice cream onto bottom of crust; return to freezer to harden.
  2. Combine pumpkin, sugar, pie spice and salt. Fold into whipped cream, spread over ice cream layer. Top with nuts. Freeze.
  3. Remove from freezer and let stand at room temperature 15 minutes before serving.
  4. Decorate with additional whipped cream, candy leaves and sugared cranberries, if desired.

Makes 8 servings.

*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.

Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.