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Frosty Pumpkin Pie

Frosty Pumpkin Pie

Mary Ann Benzon

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

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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

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

KIDDMG
43
10/21/2003

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 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!

MARGO3
34
10/21/2003

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, which add a little extra spice to the pie.

SAMERMOMIE
26
11/10/2003

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 recipe that left room in my oven for the holiday turkey.