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Freezer Pumpkin Pie

Total Time

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

Makes

8 servings

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

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

  1. 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.
  2. 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.

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