Frozen Pumpkin Dessert

Frozen Pumpkin Dessert

"This ice cream dessert can be prepared and frozen weeks in advance. I've found it has more mass appeal than traditional pumpkin pie. --Susan Bennett, Edmond, Oklahoma"
I Made It Rate it Share Print
Added to shopping list. Go to shopping list.


15 m servings
Serving size has been adjusted!
Original recipe yields 16 servings

On Sale

What's on sale near you.


Sort stores by

These nearby stores have ingredients on sale!
Find the closest stores
(uses your location)

May we suggest



  • Prep

  • Ready In

  1. In a large mixing bowl, combine the pumpkin, sugar, vanilla, salt, ginger, nutmeg and cloves. Fold in ice cream. Transfer to a greased 13-in. x 9-in. x 2-in. dish. Sprinkle with walnuts. Cover and freeze overnight. Remove from the freezer 10 minutes before serving. Cut into squares.


Read all reviews 5
Most helpful
Most positive
Least positive

I substituted Cool Whip for the ice cream to cut down on calories. Worked just as well. Used a 7X12 pan to make the dessert higher.

We halved the recipe and did it in a 8x8. It turned out good but a little too "spicy" for my taste...I am not a huge fan of cloves, ginger, nutmeg etc... May try without those next time. Was a...

Very easy and quite tasty! Sprinkled gingerbread cookie crumbs on top instead of walnuts. Everyone loved it!

Wow. This seriously tastes like the pumpkin pie shakes from Jack in the Box. Phenomenal!

I made this for my family and a five star hit! It is so easy and so good! Requests for more! It can be made with gluten free items too!

Other stories that may interest you