If you are looking for an easy no-bake pumpkin pie recipe, then I think you will appreciate this one. I got the recipe several years ago from a friend of mine, who would make the recipe around the Thanksgiving holiday when she would be doing a lot of entertaining.
What I really enjoy about this recipe is that it utilizes vanilla ice cream. You will have to refrigerate your pie for approximately 3 hours before serving it to your guests.
Pumpkin Ice Cream Pie Recipe
9" baked pie shell
2 eggs, beaten
1/2 cup firmly packed brown sugar
1/4 teaspoon ginger
1/8 teaspoon ground cloves
1/2 teaspoon pumpkin pie spice
1 cup canned pumpkin
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon ginger
1 envelope unflavored gelatin mix
1/4 cup cold water
1 pint vanilla ice cream
In a large saucepan add the beaten eggs, canned pumpkin, brown sugar, salt and all of the spices. Stir until smooth. In a small bowl, soften the gelatin mix with 1/4 cup of cold water and then add it to the saucepan.
Cook the above mixture over low heat, stirring constantly until the mixture has slightly thickened. Remove from heat and pour mixture into a large mixing bowl. Beat mixture with an electric mixer on low speed until it is smooth and creamy.
Slice ice cream into wedges and add it to the pumpkin mixture, stirring after each addition, until it has completely melted.
Pour the batter into your baked pie shell, cover and chill until firm (about 3 hours). This pie must be kept refrigerated until right before serving time.
