Frozen Pumpkin Pie36 Reviews
- Prep: 30 min
- Cook: 15 min
- Ready In: 2 hr 45 min
“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.” - by Carolyn
Original recipe yields 1 - 9 inch pie
- Preheat oven to 300 degrees F (150 degrees C).
- 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.
- In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
- 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.
Amount Per Serving (8 total)
- 393 cal
- 18 g
- 57.6 g
Based on a 2,000 calorie diet
Reviews (36)Rate This Recipe
"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. ..." See moreThe 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."
"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..." See more, it was DELICIOUS!"
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