Pumpkin Ice Cream Pie

Pumpkin Ice Cream Pie

This frozen ice cream pumpkin pie recipe is quick to make, can be prepared in advance and adds some extra vitamin A and calcium to your meal!

Yield: 8 servings
  • 1 can (15 to 16 ounces) pure pumpkin puree
  • ¼ cup sugar
  • 1 ½ to 2 teaspoons pumpkin pie spice, depending on how spicy a flavor you enjoy*
  • 1 quart (4 cups) of a lower fat vanilla ice cream or frozen yogurt, softened**
  • 1 9-inch prepared graham cracker pie crust
  • Whipped topping, if desired


  1. Wash hands with soap and water.
  2. Mix the pumpkin, sugar and spice until well blended.
  3. Quickly mix pumpkin mixture with the softened ice cream.
  4. Pour into crumb crust and freeze, uncovered, until firm -- a couple of hours.
  5. When pie is frozen, cover with plastic wrap and then cover with freezer-quality foil or place in a freezer bag and squish out the air.
  6. Thaw pie slightly at room temperature (about 5 to 10 minutes) before serving. Top with whipped topping, if desired.

* If you don't have pumpkin pie spice, for EACH TEASPOON of pumpkin pie spice, you can substitute a combination of:

  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon ground cloves

NOTE: If you're missing either the nutmeg OR the cloves, you can increase the amount of the other spice to ¼ teaspoon.

** Soften ice cream by placing the container in the refrigerator for about 15 minutes to 20 minutes. Avoid repeatedly softening and refreezing ice cream as it gets icy.

Nutrition Information:

  • Calories 190
  • Total Fat 4.5g
  • Saturated Fat 2.5g
  • Cholesterol 35mg
  • Sodium 160mg
  • Total Carbohydrates 35g
  • Fiber 0g
  • Total Sugars 25g, includes 20g Added Sugars
  • Protein 4g
  • Calcium 10%
  • Iron 6%
  • Potassium 6%
Nutrition Software Used: 
Esha Food Processor