No-Bake Ice Cream Pumpkin Pie recipe

All Recipes Fruits and Vegetables Vegetables Squash

Ingredients

1 egg
1 (14 ounce) can sweetened condensed milk
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground nutmeg
½ teaspoon ground ginger
2 tablespoons water
1 (.25 ounce) envelope unflavored gelatin
1 (16 ounce) can pumpkin
1 cup vanilla ice cream, or as needed
1 prepared graham cracker crust

Nutrition Info

371.3 calories
carbohydrate: 55.1 g
cholesterol: 47.2 mg
fat: 14.4 g
fiber: 2.4 g
protein: 7.9 g
saturatedFat: 5.7 g
servingSize: -
sodium: 538.9 mg
sugar: 43.6 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Beat egg in a bowl. Stir in sweetened condensed milk, cinnamon, salt, nutmeg, and ginger.

  2. Put water in a saucepan, sprinkle in gelatin, let stand 1 minute. Place saucepan over low heat, cook and stir until gelatin dissolves. Pour in milk mixture, increase heat to medium-low. Cook and stir until slightly thickened, 5 to 10 minutes. Remove from heat. Stir pumpkin in gently until combined.

  3. Spread 3/4-inch layer of ice cream into crust, cover with pumpkin mixture. Freeze until set, about 2 hours.

Recipe Yield

1 pie

Recipe Note

Since the 60s, this has been one of my favorite Thanksgiving deserts. I share as a tribute to my mother, now in late-stage Alzheimer's disease. She worked very hard to make holiday meals special, and made this pie each year. I never knew where she got the recipe.

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