Frosty Pumpkin Pie

Frosty Pumpkin Pie

50

"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."
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Ingredients

servings 278 cals
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Original recipe yields 8 servings

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Nutrition

  • Calories:
  • 278 kcal
  • 14%
  • Fat:
  • 12.6 g
  • 19%
  • Carbs:
  • 39.6g
  • 13%
  • Protein:
  • 3.4 g
  • 7%
  • Cholesterol:
  • 29 mg
  • 10%
  • Sodium:
  • 378 mg
  • 15%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * 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.

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Directions

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  1. Combine pumpkin, brown sugar, salt, and spices with a rotary beater. Blend in ice cream. Pour into pie shell. Freeze until firm. Serve frozen, garnished with whipped cream and walnut halves.

Reviews

50
  1. 59 Ratings

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Most helpful positive review

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 conside...

Most helpful critical review

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...

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 conside...

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...

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 rec...

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...

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 top...

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

Delicious! Only used 1/4 cup of brown sugar and it was plenty. Next time will add more pumpkin.

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 ...

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 ...