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Jamaican Pumpkin Pie

Contributed by: NAPSA

(NAPSA) - Given how busy the holiday season can be, it's a good idea to save time wherever you can. One way to do so is with delicious, decorative desserts that can be prepared ahead of time, put together in minutes and brought out as delectable endings to celebratory gatherings.

This easy-to-make ice cream recipe from Blue Bunny is sure to be a memorable addition to any family's holiday feast. Jamaican Pumpkin Pie is an unusual twist on the Thanksgiving classic.


  • Crust:

    • 1 1/4 cups gingersnap cookie crumbs (about 25 cookies)
    • 2 tablespoons sugar
    • 3 tablespoons butter, melted

  • Filling:

    • 1/4 to 1/2 tsp. dry Jamaican jerk seasoning
    • 1 can (15 oz.) solid-packed pumpkin
    • 1/2 cup packed light brown sugar
    • 1/2 tsp. imitation rum extract
    • 1/4 tsp. ground cloves
    • 1 qt. Blue Bunny Premium Butter Pecan Ice Cream (softened)
    • Whipped cream and pecan halves (for garnish)


Combine crust ingredients in a small bowl and mix well. Press into bottom and sides of a 9-inch pie pan. Bake at 350 F for 6 minutes. Let cool.

If the jerk seasoning is not finely ground, grind it in a coffee mill or with a mortar and pestle.

In a large mixing bowl, combine jerk seasoning, pumpkin, brown sugar, rum extract and cloves and mix well. Add ice cream, beat on low speed until blended. Pour the mixture into the cooled pie shell.

Freeze the pie at least 2 hours. If it is frozen solid, the pie may be removed from the freezer 10 minutes before serving. Garnish with whipped cream and pecan halves.

Serving Size: Makes 8 servings

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