Yield: 8 to 10 Servings
- 9″ frozen prepared pie crust, baked*and cooled
- 1 cup pumpkin
- 1¼ cup sugar
- ½ teaspoon salt
- ½ teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ½ pint whipping cream, whipped to stiff peaks
- 1 pint vanilla ice cream
Mix the pumpkin, sugar, salt, cinnamon, ginger and nutmeg until blended together. Fold in the whipped cream. Fill the pie shell with one pint of vanilla ice cream, then top with the pumpkin mixture. Freeze for 8 hours before serving – overnight is even better.
*Can prepare in small tart shells for individual pies
Click for another variation of the pie.