(updated 11/14/2008) Note to Vegans/Non-Dairy Folk: The “bittersweet blog” has a vegan pumpkin pie ice recipe with coconut milk that sounds simply wonderful. Instead of mix-ins, you freeze this mixture in an ice cream maker. You could also use soy milk ice cream in the recipe below.
1 quart (4 c) vanilla ice cream
15 oz can plain pumpkin puree (not pumpkin pie mix)
1/2 c packed brown sugar
1/2 tsp salt
1/2 tsp ground cinnamon
1/2 tsp ground ginger
1/4 tsp ground nutmeg
2 graham cracker pie crusts
Let ice cream stand at room temperature for 30 to 45 minutes to soften.
Stir together pumpkin, sugar, salt, and spices. Stir in ice cream. Mix well. Spread in prepared pie shells. Sprinkle reserved crumbs on top.
Freeze the pie for at least 2 hours or until top of mixture is firm (can make and freeze up to 2 weeks before serving). Let stand at room temperature for 15 to 20 minutes before cutting into wedges.
Jamaican Jerk Spice variation
Use 1 quart butter pecan ice cream with same amounts of pumpkin and sugar; spices are 1/4 to 1/2 tsp Dry Jerk Seasoning, finely ground; 1/2 tsp imitation rum extract, and 1/4 tsp ground cloves
Source: Betty Crocker Thanksgiving, November 2005 (modified); Jamaican version from http://www.islandspice.com