easy-freezy-pumpkin-pie

Easy Freezy Pumpkin Pie

10 Reviews Add a Pic
  • Prep

    10 m
  • Ready In

    3 h 10 m
T.L
Recipe by  T.L

“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.”

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Ingredients

Adjust Servings

Original recipe yields 2 - 9 inch pies

Directions

  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.

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Reviews (10)

Rate This Recipe
dale
34

dale

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

abreitbach
5

abreitbach

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
4

sleepwalker93

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.

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Nutrition

Amount Per Serving (16 total)

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

Based on a 2,000 calorie diet

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