Frozen Pumpkin Pie Recipe -
Frozen Pumpkin Pie Recipe
  • READY IN hrs

Frozen Pumpkin Pie

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9 inch pie Change Servings
  • PREP

    30 mins
  • COOK

    15 mins

    2 hrs 45 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. 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.
  3. In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
  4. 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.
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Reviews More Reviews

Most Helpful Positive Review
Aug 13, 2006

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.

Most Helpful Critical Review
Jan 12, 2011

A nice option for something different for a thanksgiving classic.


42 Ratings

Nov 01, 2003

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!

Dec 30, 2003

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!

Oct 23, 2007

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!!!

Dec 10, 2006

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?

Nov 01, 2003

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

Dec 15, 2007

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!


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  • Calories
  • 393 kcal
  • 20%
  • Carbohydrates
  • 57.6 g
  • 19%
  • Cholesterol
  • 30 mg
  • 10%
  • Fat
  • 18 g
  • 28%
  • Fiber
  • 1.5 g
  • 6%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 374 mg
  • 15%

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

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