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Frozen Pumpkin Pie

User Rating 5 Star Rating (1 Review) write a review

By , About.com Guide

Butter pecan ice cream is the secret ingredient in this super easy make ahead frozen dessert pie recipe. Make it ahead of time for Thanksgiving dinner.

Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Ingredients:

  • 1-1/2 cups gingersnap cookie crumbs
  • 1/4 cup butter, melted
  • 1 cup canned pumpkin
  • 1/4 cup brown sugar
  • 1/4 tsp. salt
  • 1 tsp. pumpkin pie spice
  • 4 oz. container frozen whipped topping, thawed
  • 2 cups butter pecan ice cream, softened

Preparation:

Preheat oven to 350 degrees. Combine cookie crumbs and melted butter in a small bowl. Press onto bottom and up sides of a 9" pie plate and bake for 8 minutes. Cool completely.

In medium bowl, mix pumpkin, brown sugar, salt, and pumpkin pie spice. Fold in whipped topping until blended. Fold in ice cream to partially blend; mixture will be marbled. Place in cooled crust and freeze for 3 hours. Then cover tightly and return to freezer. Remove from freezer 15 minutes before serving time. Serves 8

User Reviews

 5 out of 5
This is the recipe you've been looking for, Member goldfishriver

Great twist on a wonderful pie. Easy. My guests asked for the recipe. Couldn't find gingersnap cookies (in a rush) so used butter pecan shortbread for the crust. I was unfamiliar with frozen whipped topping and sent Linda an email and I received a clarifying email back. Suddenly, I'm a gourmet pie baker and I like it!

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