No-Bake Ice Cream Pumpkin Pie

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.

• Preparation Time: 15 mins
• Cooking Time: 10 mins
• Total Time: 25 mins
• Calories: 371 Calories

Ingredients

• 1 egg
• ½ teaspoon salt
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 2 tablespoons water
• 1 (14 ounce) can sweetened condensed milk
• 1 (.25 ounce) envelope unflavored gelatin
• 1 (16 ounce) can pumpkin
• 1 prepared graham cracker crust
• 1 cup vanilla ice cream, or as needed

Recipe Instructions

Step 1

Beat egg in a bowl. Stir in sweetened condensed milk, cinnamon, salt, nutmeg, and ginger.

Step 2

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.

Step 3

Spread 3/4-inch layer of ice cream into crust; cover with pumpkin mixture. Freeze until set, about 2 hours.