Pumpkin Ice Cream Pie

This is a recipe from Sarah’s grandmother, Sunny Mathison, that Tony shared on the Sept. 30th episode of North Dakota Today, a morning lifestyle show on KVLY & KFYR TV in North Dakota. Easy to make and sooo delicious, we hope that this classic from the 1950’s will become a new favorite in your home.

The key to this recipe is the whipped cream that is folded into the pumpkin mixture, and we have a simple, delicious Real Whipped Cream recipe for you to use.

9-inch pie shell, baked and cooled
1 cup pumpkin (plain, unspiced)
1 ¼ cup sugar
½ teaspoon salt
½ teaspoon cinnamon
½ teaspoon ginger
½ teaspoon nutmeg
½ pint whipping cream, whipped to stiff peaks CLICK HERE FOR THE RECIPE
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. When ready to serve, remove from freezer, cut and serve immediately.

Tony’s Tip: Dip your knife in hot water between each cut for easy slicing.

Real Whipped Cream RECIPE

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