Pumpkin Ice Cream Pie

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Here is a recipe for Pumpkin Ice Cream Pie that has been in our family for as long as I remember.

1 pie crust
1 quart vanilla ice cream
1 15 oz. can pumpkin
3/4 cup sugar
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
4 oz. Cool Whip (1/2 tub)

Since I gave up trying to make pie crusts from scratch about a decade ago I just buy the refrigerated Pillsbury pie crust dough.

Also I could not find my spring form pan I used a cake pan I MacGyvered to suit my needs.

First I baked my crust according to package directions.



As the crust was cooling I mixed up the pumpkin topping.

I added the pumpkin, sugar, salt and pumpkin pie spice to a mixing bowl and combined.



I then folded in the half tub of Cool Whip.



By this time the crust was cool.

I took the quart of vanilla ice cream and sliced the container into 4 equal slices and pressed and pieced it into the pie crust.



I then MacGyvered my pan with some aluminum foil.




I finally added my pumpkin topping on top of the ice cream.



Now it’s covered in the freezer for at least 8 hours until we are ready to eat it tomorrow.