Search thousands of recipes reviewed by home cooks like you.

Frozen Pumpkin Pie

Frozen Pumpkin Pie

  • Prep

    30 m
  • Cook

    15 m
  • Ready In

    2 h 45 m
Carolyn

Carolyn

This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like.

Save to Recipe Box

Ingredients {{adjustedServings}} servings

Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 393 kcal
  • 20%
  • Fat:
  • 18 g
  • 28%
  • Carbs:
  • 57.6g
  • 19%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 374 mg
  • 15%

Based on a 2,000 calorie diet

Add to list

Directions

  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
  3. In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
  4. Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.
  5. All done! Now take a photo, rate it, and share your accomplishments!
Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

Matt H.
22

Matt H.

8/13/2006

This is truly an excellent pie. One minor problem with the recipe keeps it from getting 5 stars: after baking the gingersnap crust, if you just put ice cream right on, the crust starts falling apart. The answer: freeze your baked crust for around an hour and you will be able to put on the other layers with ease. As far as taste goes, this pie is wonderful.

BENTLA
13

BENTLA

11/1/2003

I made this for Thanksgiving and everyone LOVED it! The only thing is that it needs to be thawed out before serving(which it doesn't say in the recipe)-it was SO HARD to cut the crust. Other than that, it was DELICIOUS!

ACSENNEFF
12

ACSENNEFF

12/30/2003

this was wonderful, a treat for kids and grownups alike! We had it for Thanksgiving in Jamaica and it was perfect! Just remember to use a DEEP DISH pie plate, as it really fills it up!

More reviews

Similar recipes

ADVERTISEMENT