Frosty Pumpkin Pie Recipe

Name: Frosty Pumpkin Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 cups corn flakes; ¾ cup dates; ¼ cup water; ¼ cup butter or ¼ cup margarine; 1 tablespoon sugar; ⅓ cup chopped dates; 1 cup canned pumpkin; ½ cup brown sugar; ⅛ teaspoon salt; 1 teaspoon cinnamon; ⅛ teaspoon clove; ¼ teaspoon nutmeg; 1 quart vanilla ice cream (softened)

Servings: persons

3 cups corn flakes
¾ cup dates
¼ cup water
¼ cup butter or ¼ cup margarine
1 tablespoon sugar
⅓ cup chopped dates
1 cup canned pumpkin
½ cup brown sugar
⅛ teaspoon salt
1 teaspoon cinnamon
⅛ teaspoon clove
¼ teaspoon nutmeg
1 quart vanilla ice cream (softened)

1
Measure then crush Corn Flakes.
2
Set aside.
3
Place dates and water in saucepan.
4
Cook over low heat, stirring frequently.
5
Continue cooking till a soft paste is formed.
6
Stir in margarine.
7
Mix well.
8
Remove from heat.
9
Add Corn Flakes, sugar,and nuts.
10
Mix well.
11
Press around sides and bottom of 9 inch pie pan.
12
Chill.
13
Mix pumpkin, sugar, spices in large bowl.
14
Add ice cream.
15
Stir till smooth.
16
Pour into chilled crust.
17
Freeze at least 3 hours.
18
Let stand 10 minutes on counter before cutting.
19
Garnish as you would pumpkin pie.

451

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 cups corn flakes, ¾ cup dates, ¼ cup water, ¼ cup butter or ¼ cup margarine, and more.

Yes, Frosty Pumpkin Pie falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Frosty Pumpkin Pie

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