Freezer Pumpkin Pie Recipe

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Vera Reid of Laramie, Wyoming puts a cool twist on tradition with this wonderful do-ahead dessert. Gingersnaps and pecans form the delicious baked crust for this pie's pumpkin and ice cream filling.
TOTAL TIME: Prep: 15 min. + freezing Bake: 5 min. + cooling
MAKES:6-8 servings
TOTAL TIME: Prep: 15 min. + freezing Bake: 5 min. + cooling
MAKES: 6-8 servings


  • 1 cup ground pecans
  • 1/2 cup finely crushed gingersnaps
  • 1/4 cup sugar
  • 1/4 cup butter, softened
  • 1 cup canned pumpkin
  • 1/2 cup packed brown sugar
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1 quart vanilla ice cream, slightly softened

Nutritional Facts

1 slice: 371 calories, 20g fat (9g saturated fat), 44mg cholesterol, 327mg sodium, 46g carbohydrate (36g sugars, 1g fiber), 5g protein.


  1. In a bowl, combine the pecans, gingersnaps, sugar and butter; mix well. Press into a 9-in. pie pan; bake at 450° for 5 minutes. Cool completely.
  2. In a bowl, beat first six filling ingredients. Stir in ice cream and mix until well blended. Spoon into crust. Freeze until firm, at least 2-3 hours. Store in freezer. Yield: 6-8 servings.
Originally published as Freezer Pumpkin Pie in Taste of Home October/November 1994, p13

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abbie2005 User ID: 5306017 8531
Reviewed Apr. 4, 2011

"This was absolutely delicious! I liked it better than regular pumpkin pie, so it was that good! Instead of regular vanilla ice cream, I used fat free vanilla frozen yogurt and it turned out great!"

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