NO-BAKE ICE CREAM PUMPKIN PIE

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No-Bake Ice Cream Pumpkin Pie image

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.

Provided by Bev A

Categories     Fruits and Vegetables     Vegetables     Squash

Time 2h25m

Yield 8

Number Of Ingredients 11

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

Steps:

  • Beat egg in a bowl. Stir in sweetened condensed milk, cinnamon, salt, nutmeg, and ginger.
  • 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.
  • Spread 3/4-inch layer of ice cream into crust; cover with pumpkin mixture. Freeze until set, about 2 hours.

Nutrition Facts : Calories 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, Sodium 538.9 mg, Sugar 43.6 g

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