The recipe came via my mother-in-law, as it was apparently one of my husband's favorite Thanksgiving desserts. I've modified the spices a little bit, but other than that it's the same as the one she gave me. It's a very fast, easy and tasty pie; and totally All-American. I mean, it has Jell-O brand vanilla pudding, and you can't get much more All-American than by putting Jell-O brand pudding into a recipe! (Which reminds me of how much I miss Jell-O Pudding Pops, and those ads by Bill Cosby.) Oh... and HAPPY THANKSGIVING. May we all find something in our lives we are profoundly thankful for. If you are reading this, I can already remind you have a computer or smart-phone, electricity and a roof over your head. And that's more than what much of the world has. We are blessed.
1 cup canned pumpkin
2 cups vanilla ice cream (softened a bit)
1 3.4 ounce package of Jell-O vanilla instant pudding
1/2 tsp cinnamon
1/4 tsp cloves
1/4 tsp ginger
1 dash nutmeg
1 dash all-spice
1 pie crust (I like the graham cracker no-bake crusts, as a great contrast to the pumpkin ice cream, but you could also do a regular pie crust, and bake it first according to directions or make your own from scratch.)
Cover top of pie with whipped cream, after it is set up.
Blend all ingredients in a large bowl with electric mixer until fluffy, and fill into the pie-crust. Chill, at least overnight (you can also freeze it and let it thaw a half hour prior to serving, if you want it more ice-cream like. Otherwise, it serves up nicely, like a 'cream pie.' And you will clearly not be able to refrain from licking the beaters or possibly licking out the bowl with your tongue. It can't be done.