Frosty Pumpkin Pie

Frosty Pumpkin Pie

49

"Even if you don't like pumpkin pie you will really like this one. Its an old, old recipe, but good. It is a 1950's recipe of my mothers. For a beautiful presentation, top each slice with a dollop of whipped cream and a walnut half."

Ingredients

{{adjustedServings}} servings 278 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Directions

  1. Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves.
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Reviews

49
  1. 58 Ratings

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I orginally made this recipe because it was lower in fat then classic pumpkin pie recipes. However, it was such a hit that I will surely make it time and time again. However, take into conside...

I wanted something a little different this Thanksgiving so I tried this recipe. It was delicious. The kids especially loved it! The only thing I did differently, was I made a homemade gingersnap...

This was a good recipe. I made a graham cracker crust and put it in a 9 by 13 in. cake pan and I doubled the filling. I also used cinnamon ice cream instead of vanilla. A very easy no-bake rec...