Pumpkin Ice Cream Delight Recipe
Pumpkin Ice Cream Delight Recipe photo by Taste of Home

Pumpkin Ice Cream Delight Recipe

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Pumpkin Ice Cream Delight really appeals to those who might not like the traditional pie. You can make it ahead of time to have on hand when extra guests or unexpected guests arrive.—Dixie Terry,Goreville, Illinois
TOTAL TIME: Prep: 15 min. + freezing
MAKES:8 servings
Quick Test Kitchen Approved
TOTAL TIME: Prep: 15 min. + freezing
MAKES: 8 servings


  • 1-1/2 cups pumpkin pie filling
  • 1 cup finely chopped pecans, toasted
  • 1/3 cup sugar
  • 1 teaspoon vanilla extract
  • 1 quart vanilla ice cream, softened

Nutritional Facts

2/3 cup equals 320 calories, 18 g fat (5 g saturated fat), 29 mg cholesterol, 118 mg sodium, 37 g carbohydrate, 3 g fiber, 4 g protein.


  1. In a large bowl, mix pie filling, pecans, sugar and vanilla until blended. Fold in ice cream. Transfer to an 8-in.-square dish coated with cooking spray. Freeze, covered, 3-4 hours or until firm. Yield: 8 servings.
Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Originally published as Pumpkin Ice Cream Delight in Taste of Home October/November 2006, p15

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Reviewed Dec. 19, 2012

"One year I made this ice cream for a Thanksgiving dinner and it has become a holiday staple. I like to add a teaspoon of pumpkin pie spice. Once, by mistake, I added the pecans before freezing and that turned out just fine, too."

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