A delicious, no-bake pumpkin
and ice cream pie.
Pumpkin
and Cream Pie
- 1 (9-inch) prepared pie
shell, baked
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
- Chill crust in freezer.
Spoon ice cream onto bottom of crust; return to freezer to harden.
- Combine pumpkin, sugar,
pie spice and salt. Fold into whipped cream, spread over ice
cream layer. Top with nuts. Freeze.
- Remove from freezer and
let stand at room temperature 15 minutes before serving.
- Decorate with additional
whipped cream, candy leaves and sugared cranberries.
Makes 8 servings.
Recipe provided courtesy of Wisconsin Milk
Marketing Board, Inc.
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