Frozen Pumpkin Pie Recipe

Name: Frozen Pumpkin Pie
Yield: 4 servings
Cuisine: American
Ingredients: 1 1/2 cups crushed gingersnap cookies; 1 tablespoon white sugar; 1/4 cup butter, melted; 1 cup pumpkin puree; 1 cup white sugar; 1/2 teaspoon salt; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 2 cups frozen whipped topping, thawed; 2 cups vanilla ice cream, softened

Servings: persons

1 1/2 cups crushed gingersnap cookies
1 tablespoon white sugar
1/4 cup butter, melted
1 cup pumpkin puree
1 cup white sugar
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
2 cups frozen whipped topping, thawed
2 cups vanilla ice cream, softened

1
Preheat oven to 300 degrees F (150 degrees C).
2
In a small bowl mix together 1 1/2 cups crushed gingersnaps and 1 tablespoon sugar. Stir in melted butter or margarine. Press mixture evenly into a 9 inch pie plate. Bake for 15 minutes. Allow to cool.
3
In a medium bowl, combine pumpkin, 1 cup sugar, salt, ginger, cinnamon, and nutmeg. Stir until thoroughly mixed. Fold in whipped topping.
4
Spread ice cream in an even layer in bottom of cooled gingersnap crust. Pour pumpkin mixture over ice cream. Freeze at least 2 hours before serving. Garnish with whipped topping and crushed gingersnaps if desired.

No nutrition data on file — estimate from the ingredient list.

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 11 ingredients. The key ingredients include: 1 1/2 cups crushed gingersnap cookies, 1 tablespoon white sugar, 1/4 cup butter, melted, 1 cup pumpkin puree, and more.

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

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Frozen Pumpkin Pie

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