Pumpkin pie is a dessert steeped in history, with its roots tracing back to early American settlers who embraced pumpkin as a versatile ingredient. The earliest versions of pumpkin pie were quite different from what we know today; some were made by filling hollowed-out pumpkins with milk, spices, and honey before baking them over open flames. Over time, the dish evolved into the flaky-crusted, warmly spiced version we’ve come to associate with fall and Thanksgiving. This recipe builds on that rich tradition but offers a modern twist, using ice cream for an irresistibly creamy texture.
While canned pumpkin pie filling is convenient, it often limits your control over flavor and spice. By starting with plain pumpkin purée and adding your own spice blend, you can customize your pie to perfectly suit your palate. Pumpkin itself is an incredibly versatile ingredient, showing up in everything from soups and stews to lattes and muffins. Its earthy sweetness and smooth texture make it the perfect star for both savory and sweet dishes. In this recipe, pumpkin purée pairs beautifully with the richness of ice cream and the warmth of cinnamon, nutmeg, ginger, and cloves.
If you’ve only ever used canned pumpkin, making your own purée from scratch is easier than you might think. Start with pie or sugar pumpkins, which are smaller, sweeter, and less watery than the jack-o’-lantern varieties. Simply halve the pumpkins, scoop out the seeds, and roast them in the oven until tender. Once cooled, scoop the flesh into a blender or food processor and purée until smooth, then place it in a cheesecloth lined colander for a couple hours to drain, until thick. Not only does homemade pumpkin purée have a fresher, more vibrant flavor, but it also ensures you know exactly what’s in your ingredients.
This Pumpkin Pie recipe adds a luxurious twist to the traditional version by swapping canned milk for rich, creamy ice cream. This substitution enhances the pie’s texture, giving it an extra-silky quality while amplifying its sweetness just enough to make each bite irresistible. Combined with your homemade pumpkin purée and a carefully balanced spice mix, the result is a pie that feels both familiar and entirely new—a dessert sure to delight family and friends at any gathering.
Whether you’re a pumpkin pie traditionalist or someone looking to shake things up this holiday season, this recipe offers something special. It’s a celebration of pumpkin in all its forms, an homage to the history of this beloved dessert, and an invitation to try something truly memorable. So grab your pie pumpkins and your favorite ice cream, and get ready to bake a pie that will have everyone coming back for seconds!
Ice Cream Pumpkin Pie
Ingredients
- 1½ pints vanilla ice cream good quality, softened
- 3 eggs
- 1¾ cups pumpkin puree
- ¾ cup white sugar
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- 2 unbaked pie shells 9 inch
Instructions
- Preheat oven to 425°f. Place 1½ pints vanilla ice cream near the warm oven to soften.
- In a large bowl, whisk together the 3 eggs.
- Using a hand mixer on low speed, mix in the 1¾ cups pumpkin puree, ¾ cup white sugar, ½ teaspoon salt, 1 teaspoon ground cinnamon, ¼ teaspoon ground ginger, and ¼ teaspoon ground nutmeg until completed blended.
- Add the 1½ pints vanilla ice cream and mix until smooth.
- Pour filling equally into 2 unbaked pie shells.
- Bake for 15 minutes in the preheated 425℉ oven.
- Reduce temperature to 350℉ and bake an additional 30 to 40 minutes, or until filling is set.
- Remove from oven and cool on
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