Frozen Pumpkin Pie Recipe

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“The holidays are the perfect time to try this quick twist on a traditional pumpkin pie,” suggests Marion Stoll, Dent, Minnesota. “I often make it ahead, so it goes from freezer to feast!”

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Frozen Pumpkin Pie Recipe

Prep: 15 min. + freezing

Yield: 6-8 Servings

15 15

Ingredients

1 quart vanilla ice cream, softened
3/4 cup canned pumpkin
1/4 cup honey
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
Dash ground nutmeg
Dash ground cloves
1 graham cracker crust (9 inches)
Whipped topping and pecan halves, optional

Directions

In a large bowl, combine the first eight ingredients; beat until smooth. Spoon into crust. Cover and freeze for 2 hours or until firm.
Remove from the freezer 15 minutes before serving. Garnish with whipped topping and pecans if desired. Yield: 6-8 servings.

Originally published as Pumpkin Ice Cream Pie in Country Woman October/November 2007, p29

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Frozen Pumpkin Pie

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Reviewed on Dec. 06, 2011 by LauraEggs

I made this for our Christmas party last week -big hit! I put whipped cream around the edge of the pie and Christmas sprinkles in the midle to make it look Christmas-y! I'm making this again for our guests on Thursday! Quick, easy, delicious pie!