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Freezer Pumpkin Pie

Name: Freezer Pumpkin Pie
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 8 servings.
Ingredients: 1 cup ground pecans; 1/2 cup finely crushed gingersnaps; 1/4 cup sugar; 1/4 cup butter, softened; FILLING:; 1 cup canned pumpkin; 1/2 cup packed brown sugar; 1/2 teaspoon salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground nutmeg; 1 quart vanilla ice cream, slightly softened; Whipped cream, optional

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Total Time

Prep: 15 min. + freezing Bake: 5 min. + cooling

Makes

8 servings

Updated: Nov. 26, 2022

This freezer pumpkin pie is a cool twist on tradition. Gingersnaps and pecans form the delicious baked crust for the pumpkin and ice cream filling. —Vera Reid, Laramie, Wyoming

Freezer Pumpkin Pie Recipe photo by Taste of Home

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Ingredients

1 cup ground pecans
1/2 cup finely crushed gingersnaps
1/4 cup sugar
1/4 cup butter, softened
FILLING:
1 cup canned pumpkin
1/2 cup packed brown sugar
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1 quart vanilla ice cream, slightly softened
Whipped cream, optional

Directions

In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie plate; bake at 450° for 5 minutes. Cool completely.
In a bowl, beat first 6 filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. If desired, top with whipped cream and additional crushed gingersnaps.

Nutrition Facts

1 piece: 371 calories, 20g fat (9g saturated fat), 44mg cholesterol, 327mg sodium, 46g carbohydrate (36g sugars, 1g fiber), 5g protein.

Freezer Pumpkin Pie

Ingredients

Directions

Nutrition Facts

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