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Quick Frozen Pumpkin Pie

 Quick Frozen Pumpkin Pie
“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!”
6-8 ServingsPrep: 15 min. + freezing


  • 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


  • 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.