How to Make Frozen Pumpkin Pie - A Step-by-Step Guide

Warm spices, smooth texture, and an irresistible flavor - there's something about pumpkin pie that just screams fall. And what's better than a traditional pumpkin pie? A frozen one! This delicious recipe takes the classic pumpkin pie and puts a refreshing twist on it by turning it into a frozen dessert. Perfect for those warm autumn days when you still want to indulge in a seasonal treat, this frozen pumpkin pie is sure to be a hit with anyone who takes a bite.

Preparing a frozen pump...

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Ingredients

  • 1 ½ cups crushed gingersnap cookies
  • 1 tablespoon white sugar
  • ¼ cup butter, melted
  • 1 cup pumpkin puree
  • 1 cup white sugar
  • ½ teaspoon salt
  • ½ teaspoon ground ginger
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 2 cups frozen whipped topping, thawed
  • 2 cups vanilla ice cream, softened

Information

  • Prep Time: 30 mins
  • Cook Time: 15 mins
  • Additional Time: 2 hrs
  • Total Time: 2 hrs 45 mins
  • Servings: 8
  • Yield: 1 to 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.
  • Nutrition

    393 cal.

    • Total Fat: 18g
    • Saturated Fat: 11g
    • Cholesterol: 30mg
    • Sodium: 374mg
    • Total Carbohydrate: 58g
    • Dietary Fiber: 2g
    • Total Sugars: 47g
    • Protein: 3g
    • Vitamin C: 2mg
    • Calcium: 61mg
    • Iron: 1mg
    • Potassium: 154mg