Spicy Pumpkin Pie

Preparation info

  • Difficulty


Appears in

Farm Journal’s Country Cookbook

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

  • About

Use butter almond or butter pecan ice cream to make pie shell


  • Ice Cream Pie Shell
  • 1 c. cooked or canned pumpkin
  • 1 c. sugar
  • ¼ tsp. salt
  • ¼ tsp. ground ginger
  • 1 tsp. ground cinnamon
  • ¼ tsp. ground nutmeg
  • 1 c. heavy cream


  • Mix together pumpkin, sugar, salt and spices. Cook over low heat 3 minutes. Cool.
  • Whip cream; fold into pumpkin mixture. Pour into Ice Cream Pie Shell. Freeze. To serve, cut in wedges.