No Bake Pumpkin Ice Cream Pie recipe

If you are finding for an easy no-bake pumpkin pie recipe, then I think you will appreciate this one. I got the method any years ago from a friend of mine, who would make the method around the Thanksgiving holiday when she would be doing a lot of entertaining.

What I unquestionably enjoy about this method is that it utilizes vanilla ice cream. You will have to refrigerate your pie for practically 3 hours before serving it to your guests.

Food And Dessert

Pumpkin Ice Cream Pie Recipe

9" baked pie shell

2 eggs, beaten

1/2 cup firmly packed brown sugar

1/4 teaspoon ginger

1/8 teaspoon ground cloves

1/2 teaspoon pumpkin pie spice

1 cup canned pumpkin

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ginger

1 envelope unflavored gelatin mix

1/4 cup cold water

1 pint vanilla ice cream

In a large saucepan add the beaten eggs, canned pumpkin, brown sugar, salt and all of the spices. Stir until smooth. In a small bowl, soften the gelatin mix with 1/4 cup of cold water and then add it to the saucepan.

Cook the above composition over low heat, stirring constantly until the composition has slightly thickened. Take off from heat and pour composition into a large mixing bowl. Beat composition with an galvanic mixer on low speed until it is level and creamy.

Slice ice cream into wedges and add it to the pumpkin mixture, stirring after each addition, until it has wholly melted.

Pour the batter into your baked pie shell, cover and chill until firm (about 3 hours). This pie must be kept refrigerated until right before serving time.

No Bake Pumpkin Ice Cream Pie recipe