Quick Frozen Pumpkin Pie Recipe
“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!”
- 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
- 1. In a large mixing bowl, combine the first eight ingredients; beat until smooth. Spoon into crust. Cover and freeze for 2 hours or until firm.
- 2. Remove from the freezer 15 minutes before serving. Garnish with whipped topping and pecans if desired. Yield: 6-8 servings.
Reviews for Quick Frozen Pumpkin Pie
Reviewed Nov. 16, 2014 Edited Nov. 22, 2014
"I am always on the lookout for new recipes to try on my family and this one looks so delicious; can't wait to try"
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