Freezer Pumpkin Pie Recipe
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Freezer Pumpkin Pie

By: Vera Reid  
"Vera Reid of Laramie, Wyoming puts a cool twist on tradition with this wonderful do-ahead dessert. Gingersnaps and pecans form the delicious baked crust for this pie's pumpkin and ice cream filling."

Rating: This weblink has been rated 10 times with an average star rating of 4.7 Read Reviews (9)

Rate/Review | 335 people have saved this

Prep Time:
15 Min
Cook Time:
5 Min
Ready In:
20 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 1 cup ground pecans
  • 1/2 cup ground gingersnaps
  • 1/4 cup sugar
  • 1/4 cup butter or margarine, softened
  • FILLING:
  • 1 cup canned or cooked 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

Directions

  1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450 degrees F for 5 minutes. Cool completely.
  2. In a mixing bowl, beat first six 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.
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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 28, 2008 by Captain.Deathray 
I love pumpkin pie, and this is a really good summer version. For the crust i used toasted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 11, 2007 by MClear3000 
We didn't have time to make the crust, so we used a storebought sweet pie crust. Even with a... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 24, 2007 by Kelsey 
This was GREAT! It was very easy to make, and the crust is really good. I love pumpkin pie and... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on May 4, 2009 by Just Jan 
Definitely a 5 star recipe! Great taste(I licked the bowl) and extremely simple to put... MORE
The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 2, 2008 by TRISHALEA26 
I didn't like this at all. Not a pumpkin ice cream fan I suppose. It sat out and melted... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 26, 2008 by Nancy C 
Vera Reid I love you! I have been making this pie for 14 years now (ever since it was... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 4, 2008 by leelovestocook 
Very good recipe and so easy! My children enjoyed helping me make this one. They love... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 26, 2008 by The Kirks 
Yummy! Who needs to wait for October for pumpkin ice cream? I used slow churned low fat ice... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 10, 2007 by Pam 
YUM! I omitted the nuts from the crust, and just used 1 1/2 cups ground gingersnaps. It worked... MORE

 
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