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Frozen Pumpkin Pie

User Rating 5 Star Rating (1 Review)


Butter pecan ice cream is the secret ingredient in this super easy make ahead Frozen Pumpkin Pie recipe. Make it ahead of time for Thanksgiving dinner.

Prep Time: 25 minutes

Cook Time: 8 minutes

Total Time: 33 minutes

Yield: Serves 8


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


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.

User Reviews

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 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!

20 out of 21 people found this helpful.

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