PUMPKIN ICE CREAM PIE

PUMPKIN ICE CREAM PIE

By:
Community Classics .
Edited on Nov 03, 2005

This is the perpect halloween treat.

Ingredients

Two 6-oz ready-to-fill graham cracker crusts
4 pt rum raisin ice cream
1 can (30 oz) pumpkin pie mix

Directions

Freeze pie crusts in a large metal bowl fof 10 minutes.

meanwhile, soften 2 pints ice cream at room temperature. Scarpe ice
cream and pie mix into chilled bowl; mix until blended (a potato masher
works well). Divide between pie crusts. Freeze 2 hours, or until hard.

Slightly soften remaining ice cream. Using an ice cream spade or scoop,
top pies with ice cream. Freeze 30 minutes, or wrap airtight and freeze up
to 1 month. Decorate with small candy pumpkins, if desired.

Makes 2 pies, 12 servings each

Not a NESTLÉ®-tested recipe.


Baker's Comments

Show Us How You Made It

    close

    Select Recipe Types

    Clear All
    • Breads, Muffins & Pastries
    • Cakes & Cupcakes
    • Candy & Fudge
    • Cheesecakes
    • Cookies/Brownies/Bars
    • Custards, Puddings & Mousse
    • Kid-Friendly
    • Pies & Tarts
    • Beverages
    • Breakfast/Brunch
    • Dips/Sauces/Fondues
    • Casseroles
    • Side Dishes
    • Soups
    • Christmas & Hanukah
    • Valentine's Day
    • Cinco de Mayo
    • Easter
    • Independence Day & Memorial Day
    • Mother's Day
    • St. Patrick's Day
    • Summer Picnics
    • Halloween
    • Thanksgiving

    Find Recipes

    Your Selections

    Join For Free Become a Very Best Baker

    VBB Members can:

    • Share, rate & review recipes
    • Print exclusive coupons
    • Chat in the Forums
    Join Now

    Got a Question? Chat Live Now

    Mon - Fri 8AM - 8PM ET

    Our VeryBestBaking experts are specially trained to help you with recipes. We offer great tips and advice too!

    Start Chat Now