No Bake Pumpkin Ice Cream Pie Recipe

This is a great recipe for a no-bake pumpkin pie if that's what you're after. I learned this recipe from a friend who used to cook it every year around sweets Thanksgiving when she would host a large gathering.

Pumpkin Ice Cream Pie Recipe

The use of vanilla ice cream is what sold me on this dish. Your pie needs at least three hours in the fridge before it can be served to guests.

Pumpkin Pie Recipe with Ice Cream

Baking a 9-inch pie crust

2 beaten eggs

1/2 cup of brown sugar, packed firmly

1/2 milligrams turmeric

cloves, ground, 1/8 teaspoon

Pumpkin Pie Spice, Half a Teaspoon

Canned pumpkin, one serving

Salt, 1/2 teaspoon

1 tsp of cinnamon powder

Nutmeg, ground, one-fourth teaspoon

1/2 milligrams turmeric

1 packet of plain gelatin mix

One-fourth cup of ice water

Vanilla Ice Cream, One Pint

Combine the beaten eggs, pumpkin, brown sugar, salt, and spices in a large pot. Mix thoroughly. The gelatin mix should be softened with 1/4 cup of cold water in a separate bowl before being added to the saucepan.

Stirring regularly, simmer the aforementioned mixture until it has thickened significantly. Turn off the heat and transfer the contents to a large mixing bowl. Mixture should be smooth and creamy after being beaten on low speed with an electric mixer.

Conlusion

Cut the ice cream into wedges and toss it into the pumpkin mixture, one wedge at a time, until it has melted.

After the pie shell has baked, pour the batter into it and refrigerate it for at least three hours. Keep this pie cold in the fridge until ready to serve.