Grandma Sunny’s Pumpkin Ice Cream Pie

Lost Italian - Grandma Sunny's Pumpkin Ice Cream Pie
Photo by David Samson/The Forum

This recipe is from Sarah and Tony Nasello as featured in the Grand Forks Herald on October 22, 2014. The couple own Sarello’s Restaurant in Moorhead, Minn., USA.


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.