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Elizabeth’s Pumpkin Pie

Total Time

Prep: 10 min. + freezing Cook: 10 min. + cooling


6-8 servings

In my ice cream-loving husband's opinion, traditional pumpkin pie can't compare with this melt-in-your-mouth version.


  • 1 quart vanilla ice cream, softened
  • 1 pastry shell (9 inches), baked
  • 1 cup canned pumpkin
  • 3/4 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • Dash ground nutmeg
  • 1 cup heavy whipping cream, whipped
  • SYRUP:
  • 1/2 cup packed brown sugar
  • 1/4 cup water
  • 1/4 cup dark corn syrup
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract


  1. Spread ice cream into pastry shell. Cover and freeze until firm. In a bowl, combine pumpkin, sugar, cinnamon, salt and nutmeg; fold in whipped cream. Pour evenly over ice cream; cover and freeze until firm.
  2. For syrup, combine brown sugar, water and corn syrup in saucepan; bring to a boil. Boil for 4-5 minutes, stirring often. Cool; stir in extracts. Drizzle over pie.

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