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Quick Frozen Pumpkin Pie

“The holidays are the perfect time to try this quick twist on a traditional pumpkin pie,” suggests Marion Stoll, Dent, Minnesota. “I often make it ahead, so it goes from freezer to feast!”
  • Total Time
    Prep: 15 min. + freezing
  • Makes
    8 servings

Ingredients

  • 1 quart vanilla ice cream, softened
  • 3/4 cup canned pumpkin
  • 1/4 cup honey
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground ginger
  • Dash ground nutmeg
  • Dash ground cloves
  • 1 graham cracker crust (9 inches)
  • Whipped topping and pecan halves, optional

Directions

  • In a large bowl, combine the first eight ingredients; beat until smooth. Place bowl in freezer for 30 minutes or until filling starts to set, stirring every 10 minutes. Spoon into crust, mounding filling slightly in center. Cover and freeze until firm, about two hours.
  • If desired, garnish with whipped topping and pecans; serve immediately.
Nutrition Facts
1 piece: 282 calories, 13g fat (6g saturated fat), 29mg cholesterol, 250mg sodium, 40g carbohydrate (33g sugars, 2g fiber), 4g protein.

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Reviews

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Average Rating:
  • amiracle2012
    Nov 16, 2014

    I am always on the lookout for new recipes to try on my family and this one looks so delicious; can't wait to try

  • LauraEggs
    Dec 6, 2011

    I made this for our Christmas party last week -big hit! I put whipped cream around the edge of the pie and Christmas sprinkles in the midle to make it look Christmas-y! I'm making this again for our guests on Thursday! Quick, easy, delicious pie!