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Quick Frozen Pumpkin Pie Recipe

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!”
TOTAL TIME: Prep: 15 min. + freezing YIELD:6-8 servings


  • 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.

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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"

Reviewed Dec. 6, 2011

"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!"

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