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Pumpkin Ice Cream

1 pint vanilla ice cream, softened
1 baked 9-inch graham cracker pie crust
1 cup canned pumpkin
3/4 cup sugar
1 1/4 teaspoons pumpkin pie spice
1/2 teaspoon salt
1 medium carton frozen topping, thawed

Spoon ice cream into pie crust. Freeze while preparing pumpkin. Combine pumpkin, sugar and pumpkin pie spice in medium bowl. Fold topping into pumpkin mixture. Spread evenly over ice cream. Cover and freeze at least 8 hours or up to 24 hours. Serve frozen.

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