Easy Freezy Pumpkin Pie

11
T.L 0

"We made this recipe in third grade and the teacher sent a copy of the recipe home. I loved it so much I insisted my Mom make it, too. Ever since then it's become a Thanksgiving tradition each year. It has lasted the test of time because now I'm a mother of a third grader and we still make it! The pie requires no baking! And kids love it because it's made of ice cream."

Ingredients 3 h 10 m {{adjustedServings}} servings 245 cals

Serving size has been adjusted!

Original recipe yields 16 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 245 kcal
  • 12%
  • Fat:
  • 11.1 g
  • 17%
  • Carbs:
  • 35.3g
  • 11%
  • Protein:
  • 2.6 g
  • 5%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 308 mg
  • 12%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Ready In

  1. In a large bowl, stir together the brown sugar, salt, pumpkin and cinnamon. Mix in the softened ice cream until well blended. Spoon into the pie crusts and place them in the freezer. Freeze for at least 3 hours before serving.
Tips & Tricks
How to Make Pumpkin Pie

Follow this quick and easy recipe for perfect pumpkin pie.

Easy Pumpkin Muffins

These muffins are moist and tasty, and freeze well.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 11

  1. 13 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
dale
11/23/2007

Very easy, very good. Would recommend using more pumpkin and less ice cream or more seasoning. Very mild and light.

abreitbach
12/1/2010

this pie is an excellent alternative as it saves oven space and can be made WAY ahead of time. i found that it tasted better, less sweet, more creamy, after a couple days in the freezer. big hit, even with those who preferred more savory foods.

sleepwalker93
10/20/2010

Oh my goodness! Found this accidentally and I made 4 pies for our Canadian Thanksgiving. They were a hit and I will be making this again but I will not wait for Thanksgiving-- I will be making it more often. Used 1 1/2 cups pumpkin puree instead of 1 cup. Excellent recipe, thank you so much.