Ok, so we had the sister missionaries over for dinner last night and I made some ice cream pumpkin pie. It was a idea I had and boy did it turn out so yummy. I have to share the recipe it was sooo good!
1 graham cracker pie crust
1 container of pumpkin ice cream ( I liked the Edy's Slow Churned Pumpkin Ice Cream)
Redi Whip or Fresh Whipped Cream
Let the ice cream sit out to soften enough so you can spread it in the pie crust. Put in the freezer to refreeze the ice cream and then top with whipped cream to serve.
The crust ended up tasting like gingerbread. It was so good and a nice twist on pumpkin pie!
5 comments:
That sounds delicious ~ it is making my mouth water right now. Thanks for sharing the recipe.
Yum yum!!! If I were rich I would do the same thing, but make it out of Rustys pumpkin custard!!
Yes, Rusty's would be the ultimate, but I'm sure expensive to do. I almost felt silly posting this recipe because it is so easy and not really a recipe. It was just too good not to.
You made my mouth water, and I'm still too sick to eat anything. Looks yummy. And the Rusty's idea is fab.
Yummy!! Thanks for sharing!
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