Frosty Pumpkin Pie48 Reviews
“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.” - by Mary Ann Benzon
Original recipe yields 1 - 9 inch pie
- 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.
Amount Per Serving (8 total)
- 278 cal
- 12.6 g
- 39.6 g
Based on a 2,000 calorie diet
Reviews (48)Rate This Recipe
"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 consideration..." See more how the crust you use will be frozen. Mine was slightly overbaked and very difficult to cut, much less eat. Overall a great twist on a classic pie that all are sure to love!"
"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 crust..." See more, which add a little extra spice to the pie."
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