Recipe by Carolyn
"This wonderful new twist to the traditional pumpkin pie has vanilla ice cream in the bottom and is lined with a gingersnap crust! Cool and refreshing! Garnish each slice with a dollop of whipped topping and some crushed gingersnaps if you like."
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1 1/2 cups
crushed gingersnap cookies
frozen whipped topping, thawed
vanilla ice cream, softened
This is truly an excellent pie. One minor problem with the recipe keeps it from getting 5 stars: after baking the gingersnap crust, if you just put ice cream right on, the crust starts falling apart. The answer: freeze your baked crust for around an hour and you will be able to put on the other layers with ease. As far as taste goes, this pie is wonderful.
A nice option for something different for a thanksgiving classic.
I made this for Thanksgiving and everyone LOVED it! The only thing is that it needs to be thawed out before serving(which it doesn't say in the recipe)-it was SO HARD to cut the crust. Other than that, it was DELICIOUS!
this was wonderful, a treat for kids and grownups alike! We had it for Thanksgiving in Jamaica and it was perfect! Just remember to use a DEEP DISH pie plate, as it really fills it up!
This pie was SO EASY to make...and tasted so GOOD!!! I made the crust in the evening and left it in the (baking stone) pie plate. The next day I just had to finish it...what a breeze, yet it looks and tastes like it would be diffiult to make! My 10 yr old son asked me never to make "traditional pumpkin pie" again...he really enjoyed it. It cut beautifully in my pampered cef pie plate. Thanks for a wonderful recipe!!!
Excellent pie. Because I love pumpkin I only added 1 cup of cool whip for a really powerful pumpkin flavor. Doing that also made all of the ingredients fit perfectly into the pie pan. My only complaint was that the ice cream got a little icy. Any suggestions to remedy that for next time?
use use a 9x9 pan or deep dish pie pan otherwise you need to freeze in layers to have it all fit in the pie pan
My sister makes a recipe similar to this but the pumpkin layer was always kinda blah. I thought I'd try this recipe and oh boy! The pumpkin layer was so delicious! The whipped topping makes the pumpkin creamy and with a very pleasing texture. The ingredients of this recipe come together perfectly! But like everyone else I was getting a little annoyed about my crust breaking. But after the first bite, my furrowed brow disappeared. This recipe is so much more interesting then regular pumpkin pie.I will certainly make this every year!
* Percent Daily Values are based on a 2,000 calorie diet.
Frozen Pumpkin Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 162
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