Pumpkin and Cream Pie
This easy no-bake pumpkin and ice cream pie is a delicious dessert that's perfect for serving year-round.
1 (9-inch) baked pie crust*
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, if desired.
Makes 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.
Recipe provided courtesy of Wisconsin Milk Marketing Board, Inc.