"Even if you don't like pumpkin pie you will really like this one. Its an old, old recipe, but good. It is a 1950's recipe of my mothers. For a beautiful presentation, top each slice with a dollop of whipped cream and a walnut half." — Mary Ann Benzon
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1 (9 inch)
pie crust, baked
packed brown sugar
vanilla ice cream, softened
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!
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!
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.
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.
mmmm, tastes JUST like pumpkin pie, but with ice cream! almost better than real pumpkin pie. :)
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!
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Frosty Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 113
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