Frosty Pumpkin Pie

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Most Helpful Positive Review

Oct 21, 2003

I orginally made this recipe because it was lower in fat then classic pumpkin pie recipes. However, it was such a hit that I will surely make it time and time again. However, take into consideration how the crust you use will be frozen. Mine was slightly overbaked and very difficult to cut, much less eat. Overall a great twist on a classic pie that all are sure to love!

—KIDDMG

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Most Helpful Critical Review

Apr 07, 2008

As a pie, I think I would have preferred this in a graham-cracker crust, so if I had to rate it as a pie, I would say it was "ok". The mixture, however, made an excellent milkshake! That I would give 5 stars. We couldn't stop drinking it!

—jenbook

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56 Ratings

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Oct 21, 2003

I wanted something a little different this Thanksgiving so I tried this recipe. It was delicious. The kids especially loved it! The only thing I did differently, was I made a homemade gingersnap crust, which add a little extra spice to the pie.

—MARGO3

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Nov 10, 2003

This was a good recipe. I made a graham cracker crust and put it in a 9 by 13 in. cake pan and I doubled the filling. I also used cinnamon ice cream instead of vanilla. A very easy no-bake recipe that left room in my oven for the holiday turkey.

—SAMERMOMIE

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Oct 31, 2007

mmmm, tastes JUST like pumpkin pie, but with ice cream! almost better than real pumpkin pie. :)

—patticake

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Nov 22, 2008

I used a graham cracker crust, did a layer of the ice cream mixture, topped with crushed gingerbread snaps, topped with a second layer of ice cream mixture. Garnished with caramel ice cream topping, crushed pecans and whipped cream dollops, yum!

—KimberlyClaire79

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Oct 30, 2007

I can not believe I finally found this recipe. I can remember my grandmother making this pie every holiday. It was always my favorite. Now my kids can have the same fond memories my grandmother left me!

—A. Haley

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Oct 21, 2008

I made this to try something different and because I was bored. I LOVED it! I too used a graham cracker crust instead. This will be a nice alternative this Thanksgiving, especially since I live in Hawaii where it will be warm out come November.

—Jaisey

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Nutrition

Calories
278 kcal
14%

Carbohydrates
39.6 g
13%

Cholesterol
29 mg
10%

Fat
12.6 g
19%

Fiber
1.6 g
6%

Protein
3.4 g
7%

Sodium
378 mg
15%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Frosty Pumpkin Pie

Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories: 278
Calories from Fat: 113

% Daily Value *
Total Fat 12.6g 19 %
Saturated Fat 6.2g 31 %
Cholesterol 29mg 10 %
Sodium 378mg 15 %
Potassium 233mg 7 %
Total Carbohydrates 39.6g 13 %
Dietary Fiber 1.6g 6 %
Protein 3.4g 7 %
Sugars 29.1g
Vitamin A 101 %
Vitamin C 3 %
Calcium 14 %
Iron 10 %
Thiamin 8 %
Niacin 10 %
Vitamin B6 4 %
Magnesium 7 %
Folate 9 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.